Doctoral Thesis
Ohmic-heating of gluten-free bread: a comprehensive study on the ingredient functionality (the role of starch, non-gluten protein, and fat)
Waziiroh E. Ohmic-heating of gluten-free bread: a comprehensive study on the ingredient functionality (the role of starch, non-gluten protein, and fat) [Internet]. Austria: BOKU - Universität für Bodenkultur Wien; 2023. Available from: http://permalink.obvsg.at/bok/AC16840655
external links and characteristics of the publication:
BOKU participants
Mario Jekle
Prof. Dr. Mario Jekle
1st asessor
Henry Jäger
Univ.Prof. Dr.-Ing. Henry Jäger
1st advisor
Regine Schönlechner
Assoc. Prof. Priv.Doz. Mag. Dr.nat.techn. Dr.h.c. Regine Schönlechner
Betreuer
Clemens Karl Peterbauer
Assoc. Prof. Dr. Clemens Karl Peterbauer
2nd asessor
Dietmar Haltrich
Ao.Univ.-Prof.i.R. Dipl.-Ing.Dr.techn. Dietmar Haltrich
2nd advisor
