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Die Bodenkultur: Journal of Land Management, Food and Environment
Volume 69 (2018): Numero 4 (December 2018)
Accesso libero
Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase
Elena Zand
Elena Zand
,
Denisse Bender
Denisse Bender
,
Stefano D’Amico
Stefano D’Amico
,
Sandor Tömösközi
Sandor Tömösközi
,
Henry Jaeger
Henry Jaeger
e
Regine Schoenlechner
Regine Schoenlechner
| 31 dic 2018
Die Bodenkultur: Journal of Land Management, Food and Environment
Volume 69 (2018): Numero 4 (December 2018)
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Article Category:
Research Article
Pubblicato online:
31 dic 2018
Pagine:
227 - 237
Ricevuto:
17 set 2018
Accettato:
15 nov 2018
DOI:
https://doi.org/10.2478/boku-2018-0019
Parole chiave
Arabinoxylan
,
pyranose 2-oxidase
,
buckwheat
,
gluten-free bread
© 2018 Elena Zand, Denisse Bender, Stefano D’Amico, Sandor Tömösközi, Henry Jaeger, Regine Schoenlechner, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Elena Zand
Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU)
Vienna, Austria
Denisse Bender
Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU)
Vienna, Austria
Stefano D’Amico
Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU)
Vienna, Austria
Sandor Tömösközi
Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics (BME)
Budapest, Hungary
Henry Jaeger
Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU)
Vienna, Austria
Regine Schoenlechner
Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU)
Vienna, Austria