Login
- Dokumenttyp:
- Zeitschriftenaufsatz
- Autor(en):
- Föste, M., Verheyen, C., Jekle, M., Becker, T.
- Titel:
- Fibers of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies
- Zeitschriftentitel:
- Food Chemistry
- Jahr:
- 2020
- Heft / Issue:
- 306
- Volltext / DOI:
- doi:10.1016/j.foodchem.2019.125451
BibTeX