Originalbeitrag in Fachzeitschrift
Potential of Pigmented Rice in Bread, Bakery Products, and Snacks: A Narrative Review of Current Technological and Nutritional Developments
Evangelista G, Schönlechner R. Potential of Pigmented Rice in Bread, Bakery Products, and Snacks: A Narrative Review of Current Technological and Nutritional Developments. Applied Sciences. 2025;15(12):6698. doi:https://doi.org/10.3390/app15126698
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Regine Schönlechner
Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner
