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, Elok1,2 (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.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: hjh
DbLabel: Hospitality & Tourism Complete
An: 155690780
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Waziiroh%2C+Elok%22">Waziiroh, Elok</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Schoenlechner%2C+Regine%22">Schoenlechner, Regine</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Jaeger%2C+Henry%22">Jaeger, Henry</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Brusadelli%2C+Gloria%22">Brusadelli, Gloria</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bender%2C+Denisse%22">Bender, Denisse</searchLink><relatesTo>4</relatesTo> (AUTHOR)<i> denisse.bender@boku.ac.at</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Apr2022, Vol. 248 Issue 4, p1021-1034. 14p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=155690780
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1007/s00217-021-03942-4
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 14
        StartPage: 1021
    Titles:
      – TitleFull: Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Waziiroh, Elok
      – PersonEntity:
          Name:
            NameFull: Schoenlechner, Regine
      – PersonEntity:
          Name:
            NameFull: Jaeger, Henry
      – PersonEntity:
          Name:
            NameFull: Brusadelli, Gloria
      – PersonEntity:
          Name:
            NameFull: Bender, Denisse
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 04
              Text: Apr2022
              Type: published
              Y: 2022
          Identifiers:
            – Type: issn-print
              Value: 14382377
          Numbering:
            – Type: volume
              Value: 248
            – Type: issue
              Value: 4
          Titles:
            – TitleFull: European Food Research & Technology
              Type: main
ResultId 1