Impact of post-harvest degradation of wheat gluten proteins by Fusarium culmorum on the resulting bread quality
Crossref DOI link: https://doi.org/10.1007/s00217-017-2869-3
Published Online: 2017-03-21
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Schmidt, Marcus
Zannini, Emanuele
Arendt, Elke K.
License valid from 2017-03-21