The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
0975-8402
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation ; day:15 ; month:4 ; year:2020 ; pages:1-11
Journal of food science and technology ; (15.4.2020), 1-11
- Creator
-
Karp, Sabina
Wyrwisz, Jarosław
Kurek, Marcin Andrzej
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1007/s13197-020-04395-5
- URN
-
urn:nbn:de:101:1-2020062818052315135157
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:53 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Karp, Sabina
- Wyrwisz, Jarosław
- Kurek, Marcin Andrzej
- SpringerLink (Online service)
Other Objects (12)
Sunflower seed cake as a source of nutrients in gluten-free bread
Frühlingsrezepte /Schär, gluten-free
The gluten-free cookbook
Considering a more sustainable gluten-free diet? Gluten-free cereals in European dietary practice
Gluten-free beer with unmalted millet
Development of Gluten-Free Composite Flour Blends
Gluten sensitivity : about gluten-associated disorders and the purpose of a gluten-free diet
Gluten hypersensitivities and their impact on the production of gluten-free beer
Healthy eating - gluten-free : tasty recipes for coeliac disease
A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin
A year with our food stories : gluten-free seasonal fare
Recent practical researches in the development of gluten-free breads
Sunflower seed cake as a source of nutrients in gluten-free bread
Frühlingsrezepte /Schär, gluten-free
The gluten-free cookbook
Considering a more sustainable gluten-free diet? Gluten-free cereals in European dietary practice
Gluten-free beer with unmalted millet
Development of Gluten-Free Composite Flour Blends
Gluten sensitivity : about gluten-associated disorders and the purpose of a gluten-free diet
Gluten hypersensitivities and their impact on the production of gluten-free beer
Healthy eating - gluten-free : tasty recipes for coeliac disease
A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin
A year with our food stories : gluten-free seasonal fare
Recent practical researches in the development of gluten-free breads
Sunflower seed cake as a source of nutrients in gluten-free bread
Frühlingsrezepte /Schär, gluten-free
The gluten-free cookbook
Considering a more sustainable gluten-free diet? Gluten-free cereals in European dietary practice
Gluten-free beer with unmalted millet
Development of Gluten-Free Composite Flour Blends
Gluten sensitivity : about gluten-associated disorders and the purpose of a gluten-free diet
Gluten hypersensitivities and their impact on the production of gluten-free beer
Healthy eating - gluten-free : tasty recipes for coeliac disease
A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin
A year with our food stories : gluten-free seasonal fare