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Selected Publication:

Schoenlechner, R; Bender, D; D"Amico, S; Kinner, M; Tömösközi, S; Yamsaengsung, R; .
(2023): Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.
Foods. 2023; 12(16): FullText FullText_BOKU

Authors BOKU Wien:: Bender Denisse; Kinner Mathias; Schönlechner Regine
Find related publications in this database (Keywords): dry fractionation; quinoa flour; sorghum flour; gluten-free bread; sourdough fermentation