Idézéskapcsolat

Consumi Marco et al. Analytical composition of flours through thermogravimetric and rheological combined methods. (2022) THERMOCHIMICA ACTA 0040-6031 1872-762X 711

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:

Consumi Marco et al. Analytical composition of flours through thermogravimetric and rheological combined methods. (2022) THERMOCHIMICA ACTA 0040-6031 1872-762X 711