A Novel Technology to Tailor Foam Structure in Gluten-free Bakery Product Systems
| Autor: | Lammers, Volker |
|---|---|
| Přispěvatelé: | Windhab, Erich J., Le-Bail, A. |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
SCHAUMBILDUNG (VERFAHRENSTECHNIK)
COELIAC DISEASE (PATHOLOGY) FOAM FORMATION (PROCESS ENGINEERING) BACKEN (BÄCKEREI) BAKING (BAKERY) GLUTEN + GLUTEN PROTEINS (FOOD INDUSTRY) GLUTEN + KLEBERPROTEINE (LEBENSMITTELINDUSTRIE) ZÖLIAKIE (PATHOLOGIE) TEIGGÄRUNG + TEIGLOCKERUNG (BÄCKEREI) DOUGH LEAVENING + DOUGH FERMENTATION (BAKERY) Chemical engineering ddc:660 FOS: Chemical engineering |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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