Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment
- 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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Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment ; volume:250 ; number:4 ; day:23 ; month:1 ; year:2024 ; pages:1177-1188 ; date:4.2024
European food research and technology ; 250, Heft 4 (23.1.2024), 1177-1188, 4.2024
- Creator
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Galenko, Oleg
Shevchenko, Anastasiia
Ceccanti, Costanza
Mignani, Chiara
Litvynchuk, Svitlana
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s00217-023-04454-z
- URN
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urn:nbn:de:101:1-2405140800122.838272768136
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:48 AM CEST
Data provider
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Galenko, Oleg
- Shevchenko, Anastasiia
- Ceccanti, Costanza
- Mignani, Chiara
- Litvynchuk, Svitlana
- SpringerLink (Online service)