Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
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In: Foods 12.10 (2023): 2056.
- Event
-
Veröffentlichung
- (where)
-
Erlangen
- (who)
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Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
- (when)
-
2023
- Creator
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Khan, Muhammad Jehanzaib
Jovicic, Vojislav
Zbogar-Rasic, Ana
Zettel, Viktoria
Delgado, Antonio
Hitzmann, Bernd
- DOI
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10.3390/foods12102056
- URN
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urn:nbn:de:bvb:29-opus4-232791
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:54 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
- Khan, Muhammad Jehanzaib
- Jovicic, Vojislav
- Zbogar-Rasic, Ana
- Zettel, Viktoria
- Delgado, Antonio
- Hitzmann, Bernd
- Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
Time of origin
- 2023
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