Fraunhofer-Gesellschaft

Publica

Hier finden Sie wissenschaftliche Publikationen aus den Fraunhofer-Instituten.
2014Impact 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
2014Influence 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
2013Starch 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