Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough:
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| Hauptverfasser: | , , , , , |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Erlangen ; Nürnberg
Friedrich-Alexander-Universität Erlangen-Nürnberg
2023
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| Schlagworte: | |
| Online-Zugang: | Volltext Volltext Volltext |
| Beschreibung: | 1 Online-Ressource |
Internformat
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Datensatz im Suchindex
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| spelling | Khan, Muhammad Jehanzaib Verfasser aut Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Viktoria Zettel, Antonio Delgado, Bernd Hitzmann Erlangen ; Nürnberg Friedrich-Alexander-Universität Erlangen-Nürnberg 2023 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Archivierung/Langzeitarchivierung gewährleistet DE-101 pdager wheat flour cold plasma dough rheology microstructure protein and starch properties hydration microbial activity Jovicic, Vojislav Verfasser aut Zbogar-Rasic, Ana Verfasser aut Zettel, Viktoria Verfasser (DE-588)1048187489 aut Delgado, Antonio Verfasser aut Hitzmann, Bernd 1957- Verfasser (DE-588)112803741 aut Sonderdruck aus Foods Vol. 12 (2023) 10.3390/foods12102056 https://nbn-resolving.org/urn:nbn:de:bvb:29-opus4-232791 Resolving-System kostenfrei Volltext https://d-nb.info/1292871725/34 Langzeitarchivierung Nationalbibliothek kostenfrei Volltext application/pdf https://open.fau.de/handle/openfau/23279 Verlag kostenfrei Volltext 1\p aepkn 0,98525 20230617 DE-101 https://d-nb.info/provenance/plan#aepkn 2\p emasg 0,76538 20230617 DE-101 https://d-nb.info/provenance/plan#emasg 3\p npi 20230616 DE-101 https://d-nb.info/provenance/plan#npi |
| spellingShingle | Khan, Muhammad Jehanzaib Jovicic, Vojislav Zbogar-Rasic, Ana Zettel, Viktoria Delgado, Antonio Hitzmann, Bernd 1957- Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough |
| title | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough |
| title_auth | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough |
| title_exact_search | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough |
| title_full | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Viktoria Zettel, Antonio Delgado, Bernd Hitzmann |
| title_fullStr | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Viktoria Zettel, Antonio Delgado, Bernd Hitzmann |
| title_full_unstemmed | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Viktoria Zettel, Antonio Delgado, Bernd Hitzmann |
| title_short | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough |
| title_sort | influence of non thermal plasma treatment on structural network attributes of wheat flour and respective dough |
| url | https://nbn-resolving.org/urn:nbn:de:bvb:29-opus4-232791 https://d-nb.info/1292871725/34 https://open.fau.de/handle/openfau/23279 |
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