Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure
Research output: Contribution to journal › Research article › Contributed › peer-review
Contributors
Details
Original language | English |
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Pages (from-to) | 109-115 |
Journal | Journal of Food Engineering |
Volume | 223 |
Publication status | Published - 2018 |
Peer-reviewed | Yes |
External IDs
Scopus | 85039724631 |
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ORCID | /0000-0002-1281-5966/work/142248820 |
ORCID | /0000-0002-1914-8473/work/142249445 |
Keywords
Keywords
- Backwaren, Beerentrester