PUBLIZIERTER Beitrag für wissenschaftliche Veranstaltung
Understanding the role of ingredients in ohmic heating of gluten-free bread
Understanding the role of ingredients in ohmic heating of gluten-free bread. In: ICC- International Association for Cereal Science and Technology , editor. 6th International Symposium on Gluten-free Cereal Products and Beverages: Designing Food for individual Needs and Choices. 2023.
BOKU Autor*innen
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
Denisse Bender
Dr.in Denisse Bender MSc.
Henry Jäger
Univ.Prof. Dr.Ing. Henry Jäger