Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase
Language: English
Page range: 227 - 237
Submitted on: Sep 17, 2018
Accepted on: Nov 15, 2018
Published on: Dec 31, 2018
Published by: Universität für Bodenkultur Wien
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2018 Elena Zand, Denisse Bender, Stefano D’Amico, Sandor Tömösközi, Henry Jaeger, Regine Schoenlechner, published by Universität für Bodenkultur Wien
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.