Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

por Silow, Christoph, Zannini, Emanuele, Axel, Claudia, Belz, Markus C. E., Arendt, Elke K.
Publicado 2017

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

por Horstmann, Stefan W., Belz, Markus C. E., Heitmann, Mareile, Zannini, Emanuele, Arendt, Elke K.
Publicado 2016

Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread

por Belz, Markus C. E., Axel, Claudia, Beauchamp, Jonathan, Zannini, Emanuele, Arendt, Elke K., Czerny, Michael
Publicado 2017