- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2396-8370
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Recent practical researches in the development of gluten-free breads ; volume:3 ; number:1 ; day:1 ; month:5 ; year:2019 ; pages:1-8 ; date:12.2019
npj science of food ; 3, Heft 1 (1.5.2019), 1-8, 12.2019
- Urheber
-
Yano, Hiroyuki
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1038/s41538-019-0040-1
- URN
-
urn:nbn:de:101:1-2019051700291436738208
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 11:00 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Yano, Hiroyuki
- SpringerLink (Online service)
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