Hochschulschrift
Influence of lactic acid bacteria activity on redox status and proteolysis in gluten-free doughs
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Maße
-
30 cm
- Umfang
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VI, 99 Bl.
- Sprache
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Englisch
- Anmerkungen
-
Ill., graph. Darst.
München, Techn. Univ., Diss., 2014 (Nicht für den Austausch)
- Klassifikation
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Medizin, Gesundheit
Biowissenschaften, Biologie
- Urheber
-
Capuani, Alessandro
- Inhaltsverzeichnis
- Rechteinformation
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Letzte Aktualisierung
-
09.08.2025, 09:02 MESZ
Datenpartner
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Objekttyp
- Hochschulschrift
Beteiligte
- Capuani, Alessandro
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