Originalbeitrag in Fachzeitschrift
Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter Stability
Sukop U, Feist K, Hoefler K, D’Amico S, Jekle M, Schoenlechner R, et al. Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter Stability. Foods. 2026;15(4):768. doi:https://doi.org/10.3390/foods15040768
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Ulrich Sukop
Dipl.-Ing. Ulrich Sukop
Regine Schönlechner
Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner
Konrad Domig
Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig
Philipp Lawrence Fuhrmann
Dr. Philipp Lawrence Fuhrmann
Denisse Bender
Dr.in Denisse Bender M.Sc.
