Teff-based functional probiotic beverage processed with selected probiotic bacteria
- Weitere Titel
-
Funktionelles probiotisches Getränk auf Teffbasis, verarbeitet mit ausgewählten probiotischen Bakterien
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
Hohenheim, Universität Hohenheim, Dissertation, 2022
- Schlagwort
-
Probiotikum
Lebensmitteltechnologie
Functional Food
Biotechnologie
Chemical composition of teff, food fermentation, probiotic food, sensory qaulity of food, two-dimensional fluorescence spectroscopy
- Ereignis
-
Veröffentlichung
- (wo)
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Hohenheim
- (wer)
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Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim
- (wann)
-
2022
- Urheber
- Beteiligte Personen und Organisationen
-
Hitzmann, Bernd nat
- URN
-
urn:nbn:de:bsz:100-opus-20767
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:33 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Alemneh, Sendeku Takele
- Hitzmann, Bernd nat
- Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim
Entstanden
- 2022
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