Hochschulschrift
Enzymatic degradation of gluten in cereal-based foods and beverages
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783938896969
- Maße
-
21 cm
- Umfang
-
V, 118 S.
- Ausgabe
-
1. Aufl.
- Sprache
-
Englisch
- Anmerkungen
-
Ill., graph. Darst.
Zugl.: München, Techn. Univ., Diss., 2015
- Schlagwort
-
Getreidemahlprodukt
Müllereitechnologie
- Ereignis
-
Veröffentlichung
- (wo)
-
Freising
- (wer)
-
Dt. Forschungsanst. für Lebensmittelchemie (DFA)
- (wann)
-
2015
- Urheber
-
Walter, Theresa Maria
- Inhaltsverzeichnis
- Rechteinformation
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Letzte Aktualisierung
-
11.06.2025, 14:19 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
- Walter, Theresa Maria
- Dt. Forschungsanst. für Lebensmittelchemie (DFA)
Entstanden
- 2015
Ähnliche Objekte (12)
Traditional foods and beverages in Eastern Tigray of Ethiopia
Review on effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages
FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
Plant-based traditional foods and beverages of Gumare Village, Botswana
Plant-based traditional foods and beverages of Ramotswa Village, Botswana
Microbial Diversity in African Foods and Beverages: A Systematic Assessment
Fundamental Studies on Sodium Reduction in Processing Cereal-Based Foods
Enzymatic hydrolysis of gluten proteins changes the dose-response of oral sensitization, but not the gluten epitopes
Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Raw Material Influence on the Formation of Light Induced Off-Flavors in Cereal Based Beverages
Development of double blind gluten & casein free (GFCF) test foods for autism trial
Traditional foods and beverages in Eastern Tigray of Ethiopia
Review on effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages
FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
Plant-based traditional foods and beverages of Gumare Village, Botswana
Plant-based traditional foods and beverages of Ramotswa Village, Botswana
Microbial Diversity in African Foods and Beverages: A Systematic Assessment
Fundamental Studies on Sodium Reduction in Processing Cereal-Based Foods
Enzymatic hydrolysis of gluten proteins changes the dose-response of oral sensitization, but not the gluten epitopes
Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Raw Material Influence on the Formation of Light Induced Off-Flavors in Cereal Based Beverages
Development of double blind gluten & casein free (GFCF) test foods for autism trial
Traditional foods and beverages in Eastern Tigray of Ethiopia
Review on effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages
FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
Plant-based traditional foods and beverages of Gumare Village, Botswana
Plant-based traditional foods and beverages of Ramotswa Village, Botswana
Microbial Diversity in African Foods and Beverages: A Systematic Assessment
Fundamental Studies on Sodium Reduction in Processing Cereal-Based Foods
Enzymatic hydrolysis of gluten proteins changes the dose-response of oral sensitization, but not the gluten epitopes
Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Raw Material Influence on the Formation of Light Induced Off-Flavors in Cereal Based Beverages