Hochschulschrift | Online-Publikation
Hydrolysis of gluten and the formation of flavor precursors during sourdough fermentation
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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München, Techn. Univ., Diss., 2003
- Classification
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Technische Chemie
- Keyword
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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
- Creator
- URN
-
urn:nbn:de:bvb:91-diss2003112711173
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:27 AM CEST
Data provider
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Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Object type
- Hochschulschrift
- Online-Publikation
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