Artificial Wheat Dough – Opportunities for a Better Understanding of Structure-Function Relationships of Gluten and Starch Surface Interactions

Titel:: Artificial Wheat Dough – Opportunities for a Better Understanding of Structure-Function Relationships of Gluten and Starch Surface Interactions
Dokumenttyp:: Konferenzbeitrag
Autor(en):: Brandner, S., Becker, T., Jekle, M.
Kongress- / Buchtitel:: Cereals & Grains 2019
Datum der Konferenz:: 04.11.2019
Jahr:: 2019
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