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pro vyhledávání: '"Anke Leder"'
Publikováno v:
Food Research International. 53:352-361
Controlling the inter-season impact on the quality of wheat flour has been a challenge for wheat growers. High-pressure processing (HPP) can alter protein and starch structures, which in turn may be used to modify the structure and properties of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5505c6a90382c8e4908a1838f673dd79
https://doi.org/10.1016/j.foodres.2013.04.030
https://doi.org/10.1016/j.foodres.2013.04.030
