Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum

por Schoenlechner, Regine, Bender, Denisse, D’Amico, Stefano, Kinner, Mathias, Tömösközi, Sandor, Yamsaengsung, Ram
Publicado 2023

Impact of selected baking and vacuum cooling parameters on the quality of toast bread

por Kinner, Mathias, Rüegg, Ramona, Weber, Claudia A., Buchli, Jürg, Durrer, Ludwig, Müller, Nadina
Publicado 2021