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1 Ergebnisse
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Enhancing the highland barley-wheat dough network structure..:
Liu, Aiping
;
Su, Shan
;
Sun, Yifan
...
LWT. 191 (2024) - p. 115599 , 2024
Link:
https://doi.org/10.1016/j.lwt.2023.115599
RT Journal T1
Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2023.115599&Exemplar=1&LAN=DE A1 Liu, Aiping A1 Su, Shan A1 Sun, Yifan A1 Li, Qin A1 Li, Jianlong A1 Hu, Kaidi A1 Zhao, Ning A1 He, Li A1 Chen, Shujuan A1 Liu, Shuliang PB Elsevier BV YR 2024 SN 0023-6438 JF LWT VO 191 SP 115599 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2023.115599 DO https://doi.org/10.1016/j.lwt.2023.115599 SF ELIB - SuUB Bremen
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