Originalbeitrag in Fachzeitschrift
Pentosan extraction from rye bran on pilot scale for application in gluten-free products
Mansberger A, DxxxAmico S, Novalin S, Schmidt J, Tomoskozi S, Berghofer E, et al. Pentosan extraction from rye bran on pilot scale for application in gluten-free products. Food Hydrocolloids. 2014;35:606-12. doi:https://doi.org/10.1016/j.foodhyd.2013.08.010
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Emmerich Berghofer
Ao.Univ.-Prof.i.R. Dipl.-Ing.Dr.techn. Emmerich Berghofer
Regine Schönlechner
Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner
Senad Novalin
Ao.Univ.-Prof.i.R. Dipl.-Ing.Dr.techn. Senad Novalin
Julia Schmidt
Dipl.-Ing. Julia Schmidt
Stefano D'Amico
Dr. Stefano D'Amico
