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1 Ergebnisse
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Lachancea fermentati FST 5.1: an alternative to baker's yea..:
Ispiryan, Lilit
;
Borowska, Małgorzata
;
Sahin, Aylin W.
...
Food & Function. 12 (2021) 22 - p. 11262-11277 , 2021
Link:
https://doi.org/10.1039/d1fo01983j
RT Journal T1
Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread
UL https://suche.suub.uni-bremen.de/peid=cr-10.1039_d1fo01983j&Exemplar=1&LAN=DE A1 Ispiryan, Lilit A1 Borowska, Małgorzata A1 Sahin, Aylin W. A1 Zannini, Emanuele A1 Coffey, Aidan A1 Arendt, Elke K. PB Royal Society of Chemistry (RSC) YR 2021 SN 2042-6496 SN 2042-650X JF Food & Function VO 12 IS 22 SP 11262 OP 11277 LK http://dx.doi.org/https://doi.org/10.1039/d1fo01983j DO https://doi.org/10.1039/d1fo01983j SF ELIB - SuUB Bremen
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