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Title:

Volume and texture improvement of gluten-free bread using quinoa white flour

Document type:
Zeitschriftenaufsatz
Author(s):
Elgeti, Dana; Nordlohne, Sebastian D.; Föste, Maike; Besl, Marina; Linden, Martin H.; Heinz, Volker; Jekle, Mario; Becker, Thomas
Keywords:
Milling fraction; Glucosidase; Pseudocereal; Porosity
Journal title:
Journal of Cereal Science
Year:
2014
Journal volume:
59
Year / month:
2014-01
Journal issue:
1
Pages contribution:
41-47
Fulltext / DOI:
doi:10.1016/j.jcs.2013.10.010
WWW:
http://www.sciencedirect.com/science/article/pii/S0733521013001793
Print-ISSN:
0733-5210
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