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
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
Advisor 1
Henry Jäger
Univ.Prof. Dr.Ing. Henry Jäger
Berater(in) 1
Mario Jekle
Prof. Dr. Mario Jekle
Advisor 1
Dietmar Haltrich
Univ.Prof. Dipl.-Ing. Dr.techn. Dietmar Haltrich
Berater(in) 2
Clemens Karl Peterbauer
Assoc. Prof. Dr. Clemens Karl Peterbauer
Advisor 1