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Publications by Henry Jäger

Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Journal of Food Quality

English

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Stimulation of Gluten-Free Sourdough Fermentation

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Improvement of Gluten‐free Bread and Cake Properties Using Natural Hydrocolloids: A Review

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Influence of Different Flours and Starches on Gluten-Free Bread Aroma

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Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread

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The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread

European Food Research and Technology

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Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough

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Wheat Germ Stabilization by Heat-Treatment or Sourdough Fermentation: Effects on Dough Rheology and Bread Properties

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Response Surface Methodology for Investigating the Effects of Sourdough Fermentation Conditions on Iranian Cup Bread Properties

Multidisciplinary

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Erratum To: Quality of Gluten-Free Bread Formulations Baked in Different Ovens

Food and Bioprocess Technology

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Process Chemistry

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