Concentration dependent rate constants of sodium substitute functionalities during wheat dough development

Mario Jekle, Andreea Necula, Margit Jekle, Thomas Becker

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Fingerprint

Dive into the research topics of 'Concentration dependent rate constants of sodium substitute functionalities during wheat dough development'. Together they form a unique fingerprint.

Keyphrases

Food Science