Laura Ehmke und Yonghui Li - Info zur Person

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Changes in Bread Quality, Antioxidant Activity, and ...Wiley

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von W Tian · · Zitiert von: 19 — Wenfei Tian, Laura Ehmke, Rebecca Miller, and Yonghui Li. Abstract: This study reported changes in baking properties, total phenolic content (TPC), ...

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.

Changes in Bread Quality, Antioxidant Activity, and ...National Institutes of Health (.gov)

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von W Tian · · Zitiert von: 18 — Authors. Wenfei Tian , Laura Ehmke , Rebecca Miller , Yonghui Li. Affiliation. 1 Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, ... von PA Akin · · Zitiert von: 14 — Authors. Pervin Ari Akin , Rebecca Miller , Taylor Jaffe , Kadri Koppel , Laura Ehmke. Affiliations. 1 Department of Grain Science and Industry, ...

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Laura Ehmke und Yonghui Li Person-Info

Changes in Bread Quality, Antioxidant Activity, and ...Wiley

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

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

Changes in Bread Quality, Antioxidant Activity, and ...National Institutes of Health (.gov)

Journal of food science , Vol. 84, Nº 3 - Dialnetunirioja.es

[ASAP] Effect of Sodium Chloride and Sodium Bicarbonate ...Researcher App

Reducing sodium in baked goods - BakeScibakesci.com

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