Idézéskapcsolat

Yao Lianmou et al. Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract. (2022) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 0950-5423 1365-2621

Közlemény:

Farkas Alexandra et al. Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems. (2021) JOURNAL OF CEREAL SCIENCE 0733-5210 1095-9963 101

Idéző közlemény:

Yao Lianmou et al. Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract. (2022) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 0950-5423 1365-2621