The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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0975-8402
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
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
- Urheber
-
Karp, Sabina
Wyrwisz, Jarosław
Kurek, Marcin Andrzej
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s13197-020-04395-5
- URN
-
urn:nbn:de:101:1-2020062818052315135157
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:53 MESZ
Datenpartner
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Beteiligte
- Karp, Sabina
- Wyrwisz, Jarosław
- Kurek, Marcin Andrzej
- SpringerLink (Online service)
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