Sukop, U.; Feist, K.; Hoefler, K.; D’Amico, S.; Jekle, M.; Schoenlechner, R.; Domig, K.J.; Fuhrmann, P.L.; Bender, D.
Effect of Non-Covalent Interactions on Arabinoxylan–Protein Cross-Linking and Gluten-Free Batter Stability. Foods 2026, 15, 768.
https://doi.org/10.3390/foods15040768
AMA Style
Sukop U, Feist K, Hoefler K, D’Amico S, Jekle M, Schoenlechner R, Domig KJ, Fuhrmann PL, Bender D.
Effect of Non-Covalent Interactions on Arabinoxylan–Protein Cross-Linking and Gluten-Free Batter Stability. Foods. 2026; 15(4):768.
https://doi.org/10.3390/foods15040768
Chicago/Turabian Style
Sukop, Ulrich, Katharina Feist, Katharina Hoefler, Stefano D’Amico, Mario Jekle, Regine Schoenlechner, Konrad J. Domig, Philipp L. Fuhrmann, and Denisse Bender.
2026. "Effect of Non-Covalent Interactions on Arabinoxylan–Protein Cross-Linking and Gluten-Free Batter Stability" Foods 15, no. 4: 768.
https://doi.org/10.3390/foods15040768
APA Style
Sukop, U., Feist, K., Hoefler, K., D’Amico, S., Jekle, M., Schoenlechner, R., Domig, K. J., Fuhrmann, P. L., & Bender, D.
(2026). Effect of Non-Covalent Interactions on Arabinoxylan–Protein Cross-Linking and Gluten-Free Batter Stability. Foods, 15(4), 768.
https://doi.org/10.3390/foods15040768