Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran

Tutkimustuotos: Artikkelijulkaisu › Artikkeli › Tieteellinen › vertaisarvioitu

Alkuperäiskieli	englanti
Lehti	Trends in Food Science & Technology
Vuosikerta	113
Sivut	232-244
Sivumäärä	13
ISSN	0924-2244
DOI - pysyväislinkit	https://doi.org/10.1016/j.tifs.2021.05.003
Tila	Julkaistu - heinäk. 2021
OKM-julkaisutyyppi	A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

1-s2.0-S0924224421003186-mainLopullinen julkaistu versio, 1,97 MBLisenssi: CC BY

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title = "Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran",

keywords = "416 Food Science, 220 Industrial biotechnology",

author = "Yaqin Wang and Maina, \{Ndegwa Henry\} and Rossana Coda and Kati Katina",

year = "2021",

month = jul,

doi = "10.1016/j.tifs.2021.05.003",

language = "English",

volume = "113",

pages = "232--244",

journal = "Trends in Food Science \& Technology",

issn = "0924-2244",

publisher = "Elsevier Ltd. ",

}

TY - JOUR

T1 - Challenges and opportunities for wheat alternative grains in breadmaking

T2 - Ex-situ- versus in-situ-produced dextran

AU - Wang, Yaqin

AU - Maina, Ndegwa Henry

AU - Coda, Rossana

AU - Katina, Kati

PY - 2021/7

Y1 - 2021/7

KW - 416 Food Science

KW - 220 Industrial biotechnology

UR - https://www.scopus.com/pages/publications/85106214853

U2 - 10.1016/j.tifs.2021.05.003

DO - 10.1016/j.tifs.2021.05.003

M3 - Article

SN - 0924-2244

VL - 113

SP - 232

EP - 244

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

ER -