Staining methods for dough systems – Impact on...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 02 Vol. 88

Staining methods for dough systems – Impact on microstructure and functionality

Lucas, Isabelle, Stauner, Bettina, Jekle, Mario, Becker, Thomas
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Volume:
88
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.10.010
Date:
February, 2018
File:
PDF, 803 KB
english, 2018
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