Laura Ehmke und Chetan Sharma - Info zur Person

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Kinetics of Transglutaminase-Induced Cross-Linking of Wheat ...American Chemical Society

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von K Autio · · Zitiert von: 97 — Scientific Reports 2019, 9 (1) https://doi.org s w; Gengjun Chen, Laura Ehmke, Chetan Sharma, Rebecca Miller, ...

Physicochemical properties and gluten structures of hard ...daneshyari.com

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Gengjun Chen, Laura Ehmke, Chetan Sharma, Rebecca Miller, Pierre Faa,. Gordon Smith, Yonghui Li. PII: S (18)

Food Chemistry | Vol 275, Pages (1 March 2019)ScienceDirect

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Gengjun Chen, Laura Ehmke, Chetan Sharma, Rebecca Miller, ... Yonghui Li. Pages : View PDF. Article preview. Sorry, this component is empty.

Physicochemical properties and gluten structures of hard ...Dimensions AI

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— Authors. Gengjun Chen - Kansas State University. Laura Ehmke - Kansas State University. Chetan Sharma - Kansas State University.

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Physicochemical properties and gluten structures of hard ...Academia.edu

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Accepted Manuscript Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt Gengjun Chen, Laura Ehmke, Chetan Sharma ...

Reducing sodium in baked goods - BakeScibakesci.com

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— Gengjun Chen, Laura Ehmke, Chetan Sharma, Rebecca Miller, Pierra Faa, Gordon Smith, & Yonghui Li. (2018). Physicochemical properties and ...

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