CO2 gas hydrate as an innovative leavening agent for baked goods

Publikationsart: Wissenschaftliche Artikel
Titel: CO2 gas hydrate as an innovative leavening agent for baked goods
Medien: Future Foods
DOI: 10.1016/j.fufo.2022.100213
Band: 7
Autoren: Yvonne Frühling, Timo Claßen, Mohammad Mobarak, Viktoria Zettel, 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