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- Titel:
Surface active components and fractionated pseudocereals as means to improve the foam stability of gluten-free bread
- Autor(en):
- Elgeti, D., Föste, M., Jekle, M., Becker, T.
- Kongress- / Buchtitel:
- 3rd International Symposium on Gluten-Free Cereal Products and Beverages
- Konferenzort:
- Vienna
- Datum der Konferenz:
- 2013-06-12/14.
- Jahr:
- 2013
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