- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1788-9170
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Gluten formation from flour of kernels in developing wheat grain ; volume:38 ; number:1 ; day:30 ; month:12 ; year:2010 ; pages:90-100 ; date:3.2010
Cereal research communications ; 38, Heft 1 (30.12.2010), 90-100, 3.2010
- Urheber
-
Abonyi, T.
Tömösközi, S.
Budai, M.
Gergely, Sz
Scholz, É
Lásztity, D.
Lásztity, R.
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1556/CRC.38.2010.1.10
- URN
-
urn:nbn:de:101:1-2020100422445647457862
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:47 MESZ
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Beteiligte
- Abonyi, T.
- Tömösközi, S.
- Budai, M.
- Gergely, Sz
- Scholz, É
- Lásztity, D.
- Lásztity, R.
- SpringerLink (Online service)
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