Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread ; day:15 ; month:4 ; year:2024 ; pages:1-22
Food and bioprocess technology ; (15.4.2024), 1-22
- Creator
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Grgić, Tomislava
Bleha, Roman
Smrčkova, Petra
Stulić, Višnja
Pavičić, Tomislava Vukušić
Synytsya, Andriy
Iveković, Damir
Novotni, Dubravka
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s11947-024-03383-3
- URN
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urn:nbn:de:101:1-2406272105212.240899765660
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:55 AM CEST
Data provider
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Associated
- Grgić, Tomislava
- Bleha, Roman
- Smrčkova, Petra
- Stulić, Višnja
- Pavičić, Tomislava Vukušić
- Synytsya, Andriy
- Iveković, Damir
- Novotni, Dubravka
- SpringerLink (Online service)
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