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Prof. Dr. Mario Jekle

Technical University of Munich, Institute of Brewing and Beverage Technology, Re...
+ 1
  • Department of Plant-Based Foods, University of Hohenheim, Stuttgart, Germany

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0000-0002-2560-0040

Research Keywords & Expertise

Rheology
Starch
Gluten
Food Science and Techn...
gluten-free
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Fingerprints

32%
Starch
29%
Gluten
11%
Rheology
7%
gluten-free
5%
Product and process design of cereal based systems
5%
Food Science and Technology
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