검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough Doring C, Nuber C, Stukenborg F, Jekle M, Becker T Journal of Food Engineering, 154, 10, 2015 |
| 2 |
The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack Saeleaw M, Durrschmid K, Schleining G Journal of Food Engineering, 110(4), 532, 2012 |