Journal articles
Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties
Pichler E, Schönlechner R, Rózylo R, Dziki D, Swieca M. Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties. Journal of Cereal Science. 2024;118:103981. doi:https://doi.org/10.1016/j.jcs.2024.103981
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Eleonora Charlotte Pichler
Dipl.-Ing. Eleonora Charlotte Pichler
Regine Schönlechner
Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner
