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

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

Die Bodenkultur: Journal of Land Management, Food and Environment
Volume 69 (2018): Issue 4 (December 2018)
By: Elena Zand,  Denisse Bender,  Stefano D’Amico,  Sandor Tömösközi,  Henry Jaeger and  Regine Schoenlechner  
Open Access
|Dec 2018

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DOI: https://doi.org/10.2478/boku-2018-0019 | Journal eISSN: 2719-5430 | Journal ISSN: 0006-5471
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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
Keywords:
Arabinoxylan,
pyranose 2-oxidase,
buckwheat,
gluten-free bread
Related subjects:
Life sciences,
Ecology,
Life sciences, other

© 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.

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