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1 Ergebnisse
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Rheology and bread‐making performance of gluten‐free formul..:
Djordjević, Marijana
;
Šoronja‐Simović, Dragana
;
Nikolić, Ivana
...
International Journal of Food Science & Technology. 53 (2018) 8 - p. 1832-1837 , 2018
Link:
https://doi.org/10.1111/ijfs.13797
RT Journal T1
Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.13797&Exemplar=1&LAN=DE A1 Djordjević, Marijana A1 Šoronja‐Simović, Dragana A1 Nikolić, Ivana A1 Dokić, Ljubica A1 Djordjević, Miljana A1 Šereš, Zita A1 Šaranović, Žana PB Wiley YR 2018 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 53 IS 8 SP 1832 OP 1837 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.13797 DO https://doi.org/10.1111/ijfs.13797 SF ELIB - SuUB Bremen
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