Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

Rübsam, Heinrich; Rühmkorf, Christine; Voiges, Kristin; Mischnick, Petra; Brandt, Markus J; Vogel, Rudi F.; Bork, Christian S; Becker, Thomas

doi:10.1007/s00217-012-1746-3

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Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

Author(s): Christine Rühmkorf , Heinrich Rübsam , Thomas Becker , Christian Bork , Kristin Voiges , Petra Mischnick , Markus J. Brandt , Rudi F. Vogel

Publication date (Print): May 2012

Journal: European Food Research and Technology

Publisher: Springer Nature

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Image thresholding by minimizing the measures of fuzziness

Liang-Kai Huang, Mao-Jiun Wang (1995)

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Influence of hydrocolloids on dough rheology and bread quality

C.M. Rosell, J.A Rojas, C Benedito de Barber (2001)

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Bread Staling: Molecular Basis and Control

J.N. Bemiller, J.A. Gray (2003)

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Journal

Title: European Food Research and Technology

Abbreviated Title: Eur Food Res Technol

Publisher: Springer Nature

ISSN (Print): 1438-2377

ISSN (Electronic): 1438-2385

Publication date Created: July 2012

Publication date (Print): May 2012

Volume: 235

Issue: 1

Pages: 139-146

Article

DOI: 10.1007/s00217-012-1746-3

SO-VID: d6a3e720-1fd1-4983-9a7b-b5d5465025cb

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Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

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Microbial Genomics

Most cited references 27

Image thresholding by minimizing the measures of fuzziness

Influence of hydrocolloids on dough rheology and bread quality

Bread Staling: Molecular Basis and Control

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