Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
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Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels ; day:17 ; month:5 ; year:2024 ; pages:1-16
European food research and technology ; (17.5.2024), 1-16
- Urheber
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Seis Subaşı, Asiye
Ercan, Recai
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1007/s00217-024-04560-6
- URN
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urn:nbn:de:101:1-2407290930443.713627794836
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
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14.08.2025, 10:50 MESZ
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Beteiligte
- Seis Subaşı, Asiye
- Ercan, Recai
- SpringerLink (Online service)
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