Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
In: International Journal of Food Science & Technology 57.9 (2022): 6130-6142.
- Ereignis
-
Veröffentlichung
- (wo)
-
Erlangen
- (wer)
-
Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
- (wann)
-
2022
- Urheber
- DOI
-
10.1111/ijfs.15974
- URN
-
urn:nbn:de:bvb:29-opus4-209218
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:46 MEZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Moll, Sarah
- Zettel, Viktoria
- Delgado, Antonio
- Hitzmann, Bernd
- Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
Entstanden
- 2022
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