Concepedia

Inga Pöhlmann

IP

1

Publications

20

Citations

1

H-Index

2014

Active since

Affiliations

Nantes Université(Current)

Inga Pöhlmann is an author at Nantes Université specializing in food chemistry, food engineering, and food quality.

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Publications per year

2014–2014

1

Publications

1

Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking

Guénaëlle Diler, Sylvie Chevallier, Inga Pöhlmann et al. · Journal of Cereal Science · 2014 · 20 citations

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