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Clarissa Schwab

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Anna-Sophie Hager, University College Cork
  • ,
  • Liam A. M. Ryan, University College Cork
  • ,
  • Clarissa Schwab
  • Michael G. Gänzle, University of Alberta
  • ,
  • John V. O´Doherty, University College Cork
  • ,
  • Elke K. Arendt, University College Cork
Original languageEnglish
JournalEuropean Food Research and Technology
Pages (from-to)405–413
Number of pages9
Publication statusPublished - 24 Dec 2010
Externally publishedYes

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