Gluten-free bakery products: Cookies made from different Vicia faba bean varieties by Linda Schmelter, Harald Rohm, Susanne Struck

Get full text

Erratum to “Gluten-free bakery products: Cookies made from different Vicia faba bean varieties” [Future Foods, 4 (2021) 100038] by Linda Schmelter, Harald Rohm, Susanne Struck

Get full text

Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality by Deniz Sert, Harald Rohm, Susanne Struck

Get full text

Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads by Anne-Marie Reißner, Harald Rohm, Susanne Struck

Get full text

Pre-Hydrated Berry Pomace in Wheat Bread: An Approach Considering Requisite Water in Fiber Enrichment by Anne-Marie Reißner, Amanda Beer, Susanne Struck, Harald Rohm

Get full text

Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system by Norbert Raak, Susanne Struck, Doris Jaros, Isabel Hernando, İbrahim Gülseren, Anna Michalska-Ciechanowska, Roberto Foschino, Milena Corredig, Harald Rohm

Get full text