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Influence of the soluble fibres inulin and oat β-glucan o...
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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 newspaper › Journal article › Research › peer-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 language | English |
|---|---|
| Journal | European Food Research and Technology |
| Volume | 232 |
| Pages (from-to) | 405–413 |
| Number of pages | 9 |
| ISSN | 1438-2377 |
| DOIs | |
| Publication status | Published - 24 Dec 2010 |
| Externally published | Yes |
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ID: 193690889