|ITEM METADATA RECORD
|Title: ||Modification of wheat (Triticum aestivum L.) flour proteins through use of redox agents provides insight into the role of gluten in fermented pastry production|
|Authors: ||Ooms, Nand|
|Issue Date: ||2015 |
|Conference: ||14th European Young Cereal Scientists and Technologists Workshop location:Copenhagen, Denmark date:15-17 April 2015|
|Publication status: ||published|
|KU Leuven publication type: ||IMa|
|Appears in Collections:||Centre for Food and Microbial Technology|
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