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Isabelle Bernklau

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Food Research International (Ottawa, Ont.)|May 3, 2017
Protein network analysis - A new approach for quantifying wheat dough microstructureIsabelle Bernklau, Lars Lucas, Mario Jekle, et al.
Food Chemistry|May 29, 2017
Structural, textural and sensory impact of sodium reduction on long fermented pizzaIsabelle Bernklau, Christian Neußer, Alice V Moroni, et al.
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Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|May 3, 2017
Protein network analysis - A new approach for quantifying wheat dough microstructureIsabelle Bernklau, Lars Lucas, Mario Jekle, et al.
Food Chemistry|May 29, 2017
Structural, textural and sensory impact of sodium reduction on long fermented pizzaIsabelle Bernklau, Christian Neußer, Alice V Moroni, et al.
Pageof 1