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
BOKU participants
Mario Jekle
Prof. Dr. Mario Jekle
1.Beurteilende*r
Henry Jäger
Univ.Prof. Dr.-Ing. Henry Jäger
1. Berater
Regine Schönlechner
Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner
Betreuer
Clemens Karl Peterbauer
Assoc. Prof. Dr. Clemens Karl Peterbauer
2.Beurteilende*r
Dietmar Haltrich
Univ.Prof. Dipl.-Ing.Dr.techn. Dietmar Haltrich
2. Berater