The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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0975-8402
- Extent
-
Online-Ressource
- Language
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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
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Karp, Sabina
Wyrwisz, Jarosław
Kurek, Marcin Andrzej
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s13197-020-04395-5
- URN
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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)
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