Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase

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Open Access

|Dec 2018

Authors

Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Vienna, Austria

Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Vienna, Austria

Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Vienna, Austria

Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics (BME), Budapest, Hungary

Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Vienna, Austria

Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Vienna, Austria

DOI: https://doi.org/10.2478/boku-2018-0019 | Journal eISSN: 2719-5430 | Journal ISSN: 0006-5471

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.