Impact of quinoa bran on gluten-free dough and bread characteristics
Crossref DOI link: https://doi.org/10.1007/s00217-014-2269-x
Published Online: 2014-06-25
Published Print: 2014-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Föste, Maike
Nordlohne, Sebastian D.
Elgeti, Dana
Linden, Martin H.
Heinz, Volker
Jekle, Mario
Becker, Thomas
Text and Data Mining valid from 2014-06-25