Enhancement of Wheat Flour and Dough Properties by Non-Thermal Plasma Treatment of Wheat Flour

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Location: Deutsche Nationalbibliothek Frankfurt am Main

Extent: Online-Ressource

Language: Englisch

Bibliographic citation: In: Applied Sciences 12.16 (2022): 7997.

Event: Veröffentlichung

(where): Erlangen

(who): Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)

(when): 2022

Creator: Khan, Muhammad Jehanzaib
Jovicic, Vojislav
Zbogar-Rasic, Ana
Delgado, Antonio

DOI: 10.3390/app12167997

URN: urn:nbn:de:bvb:29-opus4-204100

Rights: Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 15.08.2025, 7:22 AM CEST

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Associated

Khan, Muhammad Jehanzaib
Jovicic, Vojislav
Zbogar-Rasic, Ana
Delgado, Antonio
Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)

Time of origin

2022

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Enhancement of Wheat Flour and Dough Properties by Non-Thermal Plasma Treatment of Wheat Flour

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Other Objects (12)

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Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing

433 US Grain, US Wheat, Flour, Breadgrain and other Flour, Flour Mills, Oats, Barly, Naehrmittel, Rice, Teigwaren

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[Text]

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433 US Grain, US Wheat, Flour, Breadgrain and other Flour, Flour Mills, Oats, Barly, Naehrmittel, Rice, Teigwaren

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Effects of Microbial Inoculants and Organic Amendments on Wheat Nutrition and Development in a Variety of Soils

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2. Profit Margins in the Cycle Wheat-Flour-Bread

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