- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1438-2385
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Prediction of rye flour baking quality based on parameters of swelling curve ; volume:244 ; number:6 ; day:1 ; month:12 ; year:2017 ; pages:989-997 ; date:6.2018
European food research and technology ; 244, Heft 6 (1.12.2017), 989-997, 6.2018
- Classification
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Technische Chemie
- Creator
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Stępniewska, Sylwia
- Contributor
-
Słowik, Elżbieta
Cacak-Pietrzak, Grażyna
Romankiewicz, Daria
Szafrańska, Anna
Dziki, Dariusz
SpringerLink (Online service)
- DOI
-
10.1007/s00217-017-3014-z
- URN
-
urn:nbn:de:101:1-2018072621591733763555
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:39 AM CEST
Data provider
This object is provided by:
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Associated
- Stępniewska, Sylwia
- Słowik, Elżbieta
- Cacak-Pietrzak, Grażyna
- Romankiewicz, Daria
- Szafrańska, Anna
- Dziki, Dariusz
- SpringerLink (Online service)
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