A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread

Srivastava S, Kollemparembil AM, Zettel V, Claßen T, Mohammad MM, Gatternig B, Delgado A, Jekle M, Hitzmann B (2023)

Publication Type: Journal article

Publication year: 2023

Journal

Processes MDPI

Book Volume: 11

Journal Issue: 653

DOI: 10.3390/pr11030653

Authors with CRIS profile

Timo Claßen Lehrstuhl für Strömungsmechanik (LSTM) Mohammad Ibrahim Mobarak Mohammad Technische Fakultät Bernhard Gatternig Lehrstuhl für Strömungsmechanik (LSTM) Antonio Delgado Lehrstuhl für Strömungsmechanik (LSTM)

Involved external institutions

Universität Hohenheim DE Germany (DE)

How to cite

APA:

Srivastava, S., Kollemparembil, A.M., Zettel, V., Claßen, T., Mohammad, M.M., Gatternig, B.,... Hitzmann, B. (2023). A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread. Processes, 11(653). https://dx.doi.org/10.3390/pr11030653

MLA:

Srivastava, Shubhangi, et al. "A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread." Processes 11.653 (2023).

BibTeX: Download