Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase
Authors
Elena Zand
Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Vienna, Austria
Denisse Bender
Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Vienna, Austria
Stefano D’Amico
Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Vienna, Austria
Sandor Tömösközi
Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics (BME), Budapest, Hungary
Henry Jaeger
Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Vienna, Austria
Regine Schoenlechner
regine.schoenlechner@boku.ac.at
Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Vienna, Austria
Language: English, German
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: Volume open
Keywords:
Related subjects:
© 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.