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Comparative study on the rheological and baking behaviour o..:
Farkas, Alexandra
;
Szepesvári, Pálma
;
Németh, Renáta
...
Journal of Cereal Science. 101 (2021) - p. 103292 , 2021
Link:
https://doi.org/10.1016/j.jcs.2021.103292
RT Journal T1
Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jcs.2021.103292&Exemplar=1&LAN=DE A1 Farkas, Alexandra A1 Szepesvári, Pálma A1 Németh, Renáta A1 Bender, Denisse A1 Schoenlechner, Regine A1 Tömösközi, Sándor PB Elsevier BV YR 2021 SN 0733-5210 JF Journal of Cereal Science VO 101 SP 103292 LK http://dx.doi.org/https://doi.org/10.1016/j.jcs.2021.103292 DO https://doi.org/10.1016/j.jcs.2021.103292 SF ELIB - SuUB Bremen
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