Concepedia
Author
Helene Van Ammel
Also Known As
5
Publications
18
Citations
2
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0
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15
Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten
Mathieu Meerts, Helene Van Ammel, Yannick Meeus, +5
Food and Bioprocess Technology
HemicelluloseWheat Flour DoughRheological PerformanceSupplementary Gluten
2017
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