Journal articles
Effect of ohmic baking on the physical and nutritional quality of breads made from wheat blended with sorghum, amaranth, quinoa and buckwheat
Pichler E, Waldert K, Zarfl L, Benussi M, Schönlechner R, Jäger H. Effect of ohmic baking on the physical and nutritional quality of breads made from wheat blended with sorghum, amaranth, quinoa and buckwheat. Lwt-Food Science and Technology. 2026;252:119579. doi:https://doi.org/10.1016/j.lwt.2026.119579
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BOKU Autors
Eleonora Charlotte Pichler
Dipl.-Ing. Eleonora Charlotte Pichler
Kate Waldert
Kate Waldert M.Sc.
Leonie Zarfl
Leonie Zarfl
Regine Schönlechner
Assoc. Prof. Priv.Doz. Mag. Dr.nat.techn. Dr.h.c. Regine Schönlechner
Henry Jäger
Univ.Prof. Dr.-Ing. Henry Jäger
Margherita Benussi
Margherita Benussi
