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Conference & Workshop proceedings, paper, abstract

Gluten-free sourdough breads based on buckwheat or millet flour: effects of selected lactobacilli on the functional properties of breads.

Schoenlechner R, Bender D, Fraberger V, Szepasvári P, D’Amico S, Tömösközi S, et al. Gluten-free sourdough breads based on buckwheat or millet flour: effects of selected lactobacilli on the functional properties of breads . In: ICC International , editor. 19th ICC Conference 2019 “Science meets Technology.” 2019.
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BOKU Autors

Portrait Regine Schönlechner

Regine Schönlechner

Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner

Portrait Konrad Domig

Konrad Domig

Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig

Portrait Stefano D'Amico

Stefano D'Amico

Dr. Stefano D'Amico

Portrait Denisse Bender

Denisse Bender

Dr.in Denisse Bender M.Sc.

Portrait Vera D'Amico

Vera D'Amico

Dipl.-Ing.Dr. Vera D'Amico

Portrait Henry Jäger

Henry Jäger

Univ.Prof. Dr.-Ing. Henry Jäger