Effect of structurally different microbial...

European Food Research and Technology 2012 / 07 Vol. 235; Iss. 1

Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

Christine Rühmkorf, Heinrich Rübsam, Thomas Becker, Christian Bork, Kristin Voiges, Petra Mischnick, Markus J. Brandt, Rudi F. Vogel
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Volume:
235
Language:
english
Pages:
8
DOI:
10.1007/s00217-012-1746-3
Date:
July, 2012
File:
PDF, 307 KB
english, 2012
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