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1 Ergebnisse
1
Effects of wheat gluten addition on dough structure, bread ..:
Zeng, Fangye
;
Weng, Yexun
;
Yang, Yueyue
...
International Journal of Food Science & Technology. 58 (2023) 7 - p. 3522-3537 , 2023
Link:
https://doi.org/10.1111/ijfs.16448
RT Journal T1 <Title>Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.16448&Exemplar=1&LAN=DE A1 Zeng, Fangye A1 Weng, Yexun A1 Yang, Yueyue A1 Liu, Qing A1 Yang, Jiahua A1 Jiao, Aiquan A1 Jin, Zhengyu PB Wiley YR 2023 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 58 IS 7 SP 3522 OP 3537 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.16448 DO https://doi.org/10.1111/ijfs.16448 SF ELIB - SuUB Bremen
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