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Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 1, p. 122, doi. 10.1002/jsfa.7068
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- Article
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 6, p. 1573, doi. 10.1007/s00217-024-04498-9
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- Publication type:
- Article