Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment

Location
Deutsche Nationalbibliothek Frankfurt am Main
Extent
1 Online-Ressource.
Language
Englisch

Bibliographic citation
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
Galenko, Oleg
Shevchenko, Anastasiia
Ceccanti, Costanza
Mignani, Chiara
Litvynchuk, Svitlana
Contributor
SpringerLink (Online service)

DOI
10.1007/s00217-023-04454-z
URN
urn:nbn:de:101:1-2405140800122.838272768136
Rights
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
Last update
14.08.2025, 10:48 AM CEST

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Associated

  • Galenko, Oleg
  • Shevchenko, Anastasiia
  • Ceccanti, Costanza
  • Mignani, Chiara
  • Litvynchuk, Svitlana
  • SpringerLink (Online service)

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