View in EDS HTML Full Text PDF Full Text

Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking.

Saved in:

Bibliographic Details
Title:	Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking.
Authors:	Waziiroh, Elok^1,2 (AUTHOR), Schoenlechner, Regine¹ (AUTHOR), Jaeger, Henry¹ (AUTHOR), Brusadelli, Gloria³ (AUTHOR), Bender, Denisse⁴ (AUTHOR) denisse.bender@boku.ac.at
Source:	European Food Research & Technology. Apr2022, Vol. 248 Issue 4, p1021-1034. 14p.
Database:	Hospitality & Tourism Complete
Full text is not displayed to guests. Login for full access.

Description
ISSN:	14382377
DOI:	10.1007/s00217-021-03942-4