Hochschulschrift | Online-Publikation
Hydrolysis of gluten and the formation of flavor precursors during sourdough fermentation
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
-
München, Techn. Univ., Diss., 2003
- Klassifikation
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Technische Chemie
- Schlagwort
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Weizenprodukt
Gebäck
Sauerteiggärung
Aromastoff
Proteolyse
Aminosäurenstoffwechsel
Sauerteig
Gluten
Proteolyse
Lactobacillus pontis
Saccharomyces cerevisiae
Weizenprodukt / Gebäck / Sauerteig / Aroma / Proteolyse; Sauerteig / Gluten / Proteolyse / Lactobacillus pontis / Saccharomyces cerevisiae; Sauerteig / Weizen / Aroma / Teigwarenherstellung
- Urheber
- URN
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urn:nbn:de:bvb:91-diss2003112711173
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:27 MESZ
Datenpartner
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Objekttyp
- Hochschulschrift
- Online-Publikation
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