Hochschulschrift
Influence of lactic acid bacteria activity on redox status and proteolysis in gluten-free doughs
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Dimensions
-
30 cm
- Extent
-
VI, 99 Bl.
- Language
-
Englisch
- Notes
-
Ill., graph. Darst.
München, Techn. Univ., Diss., 2014 (Nicht für den Austausch)
- Classification
-
Medizin, Gesundheit
Biowissenschaften, Biologie
- Creator
-
Capuani, Alessandro
- Table of contents
- Rights
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Last update
-
11.06.2025, 2:02 PM 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.
Object type
- Hochschulschrift
Associated
- Capuani, Alessandro
Other Objects (12)
Influence of lactic acid bacteria activity on redox status and proteolysis in gluten-free doughs
Frühlingsrezepte /Schär, gluten-free
The gluten-free cookbook
Considering a more sustainable gluten-free diet? Gluten-free cereals in European dietary practice
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
A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin
A year with our food stories : gluten-free seasonal fare
Influence of lactic acid bacteria activity on redox status and proteolysis in gluten-free doughs
Frühlingsrezepte /Schär, gluten-free
The gluten-free cookbook
Considering a more sustainable gluten-free diet? Gluten-free cereals in European dietary practice
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
A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin
A year with our food stories : gluten-free seasonal fare
Influence of lactic acid bacteria activity on redox status and proteolysis in gluten-free doughs
Frühlingsrezepte /Schär, gluten-free
The gluten-free cookbook
Considering a more sustainable gluten-free diet? Gluten-free cereals in European dietary practice
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
A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin