Jekle, M.
Technical University of Munich
2 papers on CoChatORCID 0000-0002-2560-0040
Most cited papers
- Verified
The contribution of glutathione to the destabilizing effect of yeast on wheat dough
Verheyen, C., Albrecht, A., Herrmann, J., Strobl, M., Jekle, M., & Becker, T. (2015) · Food Chemistry
Food composition and propertiesProteins in Food Systems
Cited by 74
- Verified
Wheat dough imitating artificial dough system based on hydrocolloids and glass beads
Brandner, S., Becker, T., & Jekle, M. (2018) · Journal of Food Engineering
Polysaccharides Composition and ApplicationsFood composition and properties
Cited by 28
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