- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1438-2385
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Rapeseed protein as a novel ingredient of gluten-free bread ; volume:247 ; number:8 ; day:8 ; month:5 ; year:2021 ; pages:2015-2025 ; date:8.2021
European food research and technology ; 247, Heft 8 (8.5.2021), 2015-2025, 8.2021
- Urheber
-
Korus, J.
Chmielewska, A.
Witczak, M.
Ziobro, R.
Juszczak, L.
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s00217-021-03768-0
- URN
-
urn:nbn:de:101:1-2021102411434952956018
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:30 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Korus, J.
- Chmielewska, A.
- Witczak, M.
- Ziobro, R.
- Juszczak, L.
- SpringerLink (Online service)
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