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1 Ergebnisse
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History, mechanism of action, and toxicity: a review of com..:
Liang, Zhongxin
;
Gao, Jihui
;
Yu, Peixuan
.
Critical Reviews in Food Science and Nutrition. 63 (2021) 7 - p. 947-963 , 2021
Link:
https://doi.org/10.1080/10408398.2021.1956427
RT Journal T1 <Title>History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_10408398.2021.1956427&Exemplar=1&LAN=DE A1 Liang, Zhongxin A1 Gao, Jihui A1 Yu, Peixuan A1 Yang, Dong PB Informa UK Limited YR 2021 SN 1040-8398 SN 1549-7852 JF Critical Reviews in Food Science and Nutrition VO 63 IS 7 SP 947 OP 963 LK http://dx.doi.org/https://doi.org/10.1080/10408398.2021.1956427 DO https://doi.org/10.1080/10408398.2021.1956427 SF ELIB - SuUB Bremen
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