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Clemens Döring

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Critical Reviews in Food Science and Nutrition|January 29, 2015
Technological and Analytical Methods for Arabinoxylan Quantification from CerealsClemens Döring, Mario Jekle, Thomas Becker
Food Chemistry|April 5, 2017
On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and breadClemens Döring, Mohamed A Hussein, Mario Jekle, et al.
Journal of Agricultural and Food Chemistry|June 29, 2016
Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and XylanaseIsabel Grossmann, Clemens Döring, Mario Jekle, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|January 29, 2015
Technological and Analytical Methods for Arabinoxylan Quantification from CerealsClemens Döring, Mario Jekle, Thomas Becker
Food Chemistry|April 5, 2017
On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and breadClemens Döring, Mohamed A Hussein, Mario Jekle, et al.
Journal of Agricultural and Food Chemistry|June 29, 2016
Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and XylanaseIsabel Grossmann, Clemens Döring, Mario Jekle, et al.
Pageof 1