- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
-
Assessment of green lentil malt as a substrate for gluten-free beer brewing ; volume:14 ; number:1 ; day:4 ; month:1 ; year:2024 ; pages:1-10 ; date:12.2024
Scientific reports ; 14, Heft 1 (4.1.2024), 1-10, 12.2024
- Creator
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Gasiński, Alan
Kawa-Rygielska, Joanna
- Contributor
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SpringerLink (Online service)
- DOI
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10.1038/s41598-023-50724-x
- URN
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urn:nbn:de:101:1-2024041511072238271376
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 11:02 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Gasiński, Alan
- Kawa-Rygielska, Joanna
- SpringerLink (Online service)
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Author Correction: Assessment of green lentil malt as a substrate for gluten-free beer brewing
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Healthy eating - gluten-free : tasty recipes for coeliac disease
A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin
Author Correction: Assessment of green lentil malt as a substrate for gluten-free beer brewing
Frühlingsrezepte /Schär, gluten-free
The gluten-free cookbook
Considering a more sustainable gluten-free diet? Gluten-free cereals in European dietary practice
Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity
Gluten-free beer with unmalted millet
Development of Gluten-Free Composite Flour Blends
Gluten sensitivity : about gluten-associated disorders and the purpose of a gluten-free diet
Gluten hypersensitivities and their impact on the production of gluten-free beer
Studies on teff (Eragrostis tef) malt as alternative raw material for lactic acid fermented gluten-free beverages
Healthy eating - gluten-free : tasty recipes for coeliac disease