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Items where Author is "Schönlechner, R."
Group by: Item Type | No Grouping Jump to: Article Number of items: 3. ArticleBender, D. and Schönlechner, R. (2021) Recent developments and knowledge in pseudocereals including technological aspects. Acta Alimentaria, 50 (4). pp. 583-609. ISSN 0139-3006 Harasztos, A. and Balázs, G. and Csőke, P.N. and D’Amico, S. and Schönlechner, R. and Tömösközi, S. (2016) How Arabinoxylans Modify Gluten and Starch Related Wheat Flour Characteristics. Acta Alimentaria, 45 (2). pp. 215-223. ISSN 0139-3006 Tömösközi, S. and Baracskai, I. and Schönlechner, R. and Berghofer, E. and Läsztity, R. (2009) Comparative study of composition and technological quality of amaranth. I. Gross chemical composition, amino acid and mineral content. Acta Alimentaria, 38 (3). pp. 341-347. ISSN 0139-3006 |
