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- Title:
Fibers of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Föste, M., Verheyen, C., Jekle, M., Becker, T.
- Journal title:
- Food Chemistry
- Year:
- 2020
- Journal issue:
- 306
- Fulltext / DOI:
- doi:10.1016/j.foodchem.2019.125451
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