- Bài báo tạp chí
- Nhan đề: Development of gluten-free fresh egg pasta based
on oat and teff flour / Anna-Sophie Hager and others
|
Nhan đề
| Development of gluten-free fresh egg pasta based
on oat and teff flour / Anna-Sophie Hager and others | |
Mô tả vật lý
| From p.93-103 | |
Từ khóa tự do
| Firmness | |
Từ khóa tự do
| Wheat flour | |
Từ khóa tự do
| Scanning electron microscopy | |
Tác giả(bs) CN
| Arendt, Elke K. | |
Tác giả(bs) CN
| Hager, Anna-Sophie | |
Tác giả(bs) CN
| Zannini, Emanuele | |
Tác giả(bs) CN
| Lauck, Fabian | |
Nguồn trích
| European food research & technology-
Số: 5
Tập: 235
Năm: 2012 |
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| 002 | 21 |
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| 004 | 7B2709C1-4141-4AA6-A5B7-19D9835B58C4 |
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| 005 | 201603291427 |
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| 008 | 081223s vm| vie |
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| 009 | 1 0 |
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| 039 | |y20160329142708|zoanhntk |
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| 245 | |aDevelopment of gluten-free fresh egg pasta based
on oat and teff flour / |cAnna-Sophie Hager and others |
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| 300 | |aFrom p.93-103 |
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| 653 | |aFirmness |
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| 653 | |aWheat flour |
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| 653 | |aScanning electron microscopy |
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| 700 | |aArendt, Elke K. |
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| 700 | |aHager, Anna-Sophie |
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| 700 | |aZannini, Emanuele |
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| 700 | |aLauck, Fabian |
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| 773 | |tEuropean food research & technology|d2012|v235|i5 |
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| 890 | |c1 |
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