Originalbeitrag in Fachzeitschrift
European sorghum varieties in gluten-free cookies: Influence of precooking on phenolic fractions, oxidative stability and protein digestibility
Teterycz D, Scheibelberger R, Schönlechner R. European sorghum varieties in gluten-free cookies: Influence of precooking on phenolic fractions, oxidative stability and protein digestibility. Journal of Cereal Science. 2026;129:104463. doi:https://doi.org/10.1016/j.jcs.2026.104463
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Rafaela Scheibelberger
Dipl.-Ing. Rafaela Scheibelberger
Regine Schönlechner
Assoc. Prof. Priv.Doz. Mag. Dr.nat.techn. Dr.h.c. Regine Schönlechner
