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1 research outputs found
Effects of yeast, carboxymethylcellulose, yoghurt, transglutaminase and cyclodextrinase on mixing properties of oat dough
Author
A Basman
A Houben
+38 more
A Lazaridou
A Walocel
AACC
AACC
AACC
AC Bertolini
AE Leon
AM Herrero
CM Rosell
CM Rosell
D Jaros
DoughLab
E Gallagher
E Gallaher
FDA
GAH Jong
H Chen
H Wieser
HP Sivaramakrishnan
HS Gujral
HZ Mirsaeedghazi
JA Gerrard
L Flander
L Han
M Motoki
M Ohnishi
M Wang
MHB Nunes
MM Bradford
NC Siu
P Koehler
R Chandan
R Spies
RB Toma
RM Krauss
S Weld
TH McCann
W Huang
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
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Crossref
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