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1 Ergebnisse
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Case study of commercially available gluten-free bread prod..:
Tóth, Marcell
;
Kaszab, Timea
;
Lambert-Meretei, Anikó
Progress in Agricultural Engineering Sciences. 18 (2022) 1 - p. 1-13 , 2022
Link:
https://doi.org/10.1556/446.2022.00039
RT Journal T1 <Title>Case study of commercially available gluten-free bread products: Texture changes during storage and sensory analysis</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1556_446.2022.00039&Exemplar=1&LAN=DE A1 Tóth, Marcell A1 Kaszab, Timea A1 Lambert-Meretei, Anikó PB Akademiai Kiado Zrt. YR 2022 SN 1786-335X SN 1787-0321 JF Progress in Agricultural Engineering Sciences VO 18 IS 1 SP 1 OP 13 LK http://dx.doi.org/https://doi.org/10.1556/446.2022.00039 DO https://doi.org/10.1556/446.2022.00039 SF ELIB - SuUB Bremen
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