Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems
| Autor: | Németh, Renáta, Bender, Denisse, Jaksics, Edina, Calicchio, Michelangelo, Langó, Bernadett, D'Amico, Stefano, Török, Kitti, Schoenlechner, Regine, Tömösközi, Sándor |
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| Zdroj: | In Food Hydrocolloids September 2019 94:381-390 |
| Databáze: | ScienceDirect |
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