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 languageEnglish
Pages (from-to)109-115
JournalJournal of Food Engineering
Volume223
Publication statusPublished - 2018
Peer-reviewedYes

External IDs

Scopus 85039724631
ORCID /0000-0002-1281-5966/work/142248820
ORCID /0000-0002-1914-8473/work/142249445

Keywords

Keywords

  • Backwaren, Beerentrester