Protein use efficiency and stability of baking quality in winter wheat based on the relation of loaf volume and grain protein content

por Laidig, Friedrich, Hüsken, Alexandra, Rentel, Dirk, Piepho, Hans-Peter
Publicado 2022

Relevance of β-Glucan Molecular Properties on Its Suitability as Health Promoting Bread Ingredient

por Schmidt, Marcus, Sciurba, Elisabeth, Nikolay, Sharline, Hüsken, Alexandra, Smit, Inga
Publicado 2022

Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity

por Onyango, Calvin, Luvitaa, Susan Karenya, Lagat, Kibet, Hüsken, Alexandra, Smit, Inga, Schmidt, Marcus
Publicado 2022