CO2 gas hydrate as an innovative leavening agent for baked goods
- Publikationsart
- Zeitschriftenbeiträge (peer-reviewed)
- Titel
- CO2 gas hydrate as an innovative leavening agent for baked goods
- Medien
- Future Foods
- Band
- 7
- Autoren
- Yvonne Frühling , Timo Claßen, Mohammad Mobarak, Viktoria Zettel, Prof. Dr. Bernhard Gatternig , Bernd Hitzmann, Antonio Delgado
- Veröffentlichungsdatum
- 01.06.2023
- Zitation
- Frühling, Yvonne; Claßen, Timo; Mobarak , Mohammad; Zettel, Viktoria; Gatternig, Bernhard; Hitzmann, Bernd; Delgado, Antonio (2023): CO2 gas hydrate as an innovative leavening agent for baked goods. Future Foods 7. DOI: 10.1016/j.fufo.2022.100213