Login
- Titel:
Impact of hydration characteristics of gluten-free raw materials on dough functionality
- Autor(en):
- Docx, R., Jekle, M., Becker, T.
- Kongress- / Buchtitel:
- European Young Cereal Scientists and Technologists Workshop (EYCSTW)
- Konferenzort:
- Thessaloniki
- Datum der Konferenz:
- 19.04.2017
- Jahr:
- 2017
BibTeX