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Die Bodenkultur: Journal of Land Management, Food and Environment
Volume 69 (2018): Issue 4 (December 2018)
Open Access
Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase
Elena Zand
Elena Zand
,
Denisse Bender
Denisse Bender
,
Stefano D’Amico
Stefano D’Amico
,
Sandor Tömösközi
Sandor Tömösközi
,
Henry Jaeger
Henry Jaeger
and
Regine Schoenlechner
Regine Schoenlechner
| Dec 31, 2018
Die Bodenkultur: Journal of Land Management, Food and Environment
Volume 69 (2018): Issue 4 (December 2018)
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Article Category:
Research Article
Published Online:
Dec 31, 2018
Page range:
227 - 237
Received:
Sep 17, 2018
Accepted:
Nov 15, 2018
DOI:
https://doi.org/10.2478/boku-2018-0019
Keywords
Arabinoxylan
,
pyranose 2-oxidase
,
buckwheat
,
gluten-free bread
© 2018 Elena Zand, Denisse Bender, Stefano D’Amico, Sandor Tömösközi, Henry Jaeger, Regine Schoenlechner, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.