Author:
Gabor Rosemarie,T�ufel Alfred,Behnke Ulrich,Heckel Johanna
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Sourdough Bread;Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition;2012-05-10
2. Rye Constituents and Their Impact on Rye Processing;Food Biochemistry and Food Processing;2012-04-26
3. Phytase activity and degradation of phytic acid during rye bread making;European Food Research and Technology;2006-07-26
4. Sourdough Bread;Handbook of Food and Beverage Fermentation Technology;2004-03-19
5. Protein Inhibitors ofAlpha-amylase in Mature and Germinating Grain of Rye (Secale cereale);Journal of Cereal Science;1997-05