
Publica
Hier finden Sie wissenschaftliche Publikationen aus den Fraunhofer-Instituten. | | |
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2014 | Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads Wolter, A.; Hager, A.-S.; Zannini, E.; Czerny, Michael; Arendt, E.K. | Journal Article |
2014 | Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads Wolter, A.; Hager, A.-S.; Zannini, E.; Czerny, M.; Arendt, E.K. | Journal Article |
2013 | Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour Hager, A.-S.; Czerny, Michael; Bez, Jürgen; Zannini, E.; Arendt, E.K. | Journal Article |