Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough (Englisch)
- Neue Suche nach: Turksoy, Secil
- Neue Suche nach: Erturk, Merve Y.
- Neue Suche nach: Bonilla, Jose
- Neue Suche nach: Turasan, Hazal
- Neue Suche nach: Kokini, Jozef L.
- Neue Suche nach: Turksoy, Secil
- Neue Suche nach: Erturk, Merve Y.
- Neue Suche nach: Bonilla, Jose
- Neue Suche nach: Turasan, Hazal
- Neue Suche nach: Kokini, Jozef L.
In:
Journal of Cereal Science
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92
;
2020
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough
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Beteiligte:Turksoy, Secil ( Autor:in ) / Erturk, Merve Y. ( Autor:in ) / Bonilla, Jose ( Autor:in ) / Turasan, Hazal ( Autor:in ) / Kokini, Jozef L. ( Autor:in )
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Erschienen in:
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:22.01.2020
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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