Hochschulschrift
Towards healthy and tasty plant-based milk alternatives : food-grade microbial fermentation for improved nutritional value and flavor perception
- Weitere Titel
-
Food-grade microbial fermentation for healthy and tasty plant-based milk alternatives
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783736977358
3736977352
- Maße
-
21 cm
- Umfang
-
XII, 175 Seiten
- Ausgabe
-
1. Auflage
- Sprache
-
Englisch
- Anmerkungen
-
Illustrationen, Diagramme
Universität des Saarlandes, Dissertation, 2022
- Erschienen in
-
Hochschulschriften ; Band 9
- Schlagwort
-
Kichererbse
Pflanzliche Milch
Lysin
Anreicherung
Fermentation
Sonnenblumenkern
Pflanzliche Milch
Vitamin B12
Anreicherung
Fermentation
- Ereignis
-
Veröffentlichung
- (wo)
-
Göttingen
- (wer)
-
Cuvillier Verlag
- (wann)
-
2023
- Urheber
- Beteiligte Personen und Organisationen
- Inhaltsverzeichnis
- Rechteinformation
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Letzte Aktualisierung
- 11.06.2025, 13:35 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Objekttyp
- Hochschulschrift
Beteiligte
- Tangyu, Muzi
- Eric Cuvillier. Firma
- Cuvillier Verlag
Entstanden
- 2023
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