Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods
Crossref DOI link: https://doi.org/10.1007/s00217-017-2974-3
Published Online: 2017-09-04
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Huen, Julien http://orcid.org/0000-0001-9469-6544
Börsmann, Julia
Matullat, Imke
Böhm, Linda
Stukenborg, Florian
Heitmann, Mareile
Zannini, Emanuele
Arendt, Elke K.
License valid from 2017-09-04