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Impact of oleuropein on rheology and breadmaking performanc..:
Renoldi, Niccolò
;
Lucci, Paolo
;
Peressini, Donatella
International Journal of Food Science & Technology. 57 (2022) 4 - p. 2321-2332 , 2022
Link:
https://doi.org/10.1111/ijfs.15585
RT Journal T1 <Title>Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15585&Exemplar=1&LAN=DE A1 Renoldi, Niccolò A1 Lucci, Paolo A1 Peressini, Donatella PB Wiley YR 2022 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 57 IS 4 SP 2321 OP 2332 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15585 DO https://doi.org/10.1111/ijfs.15585 SF ELIB - SuUB Bremen
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