Sustainable plant-based ingredients as wheat flour substitutes in bread making
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2396-8370
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
-
Sustainable plant-based ingredients as wheat flour substitutes in bread making ; volume:6 ; number:1 ; day:28 ; month:10 ; year:2022 ; pages:1-16 ; date:12.2022
npj science of food ; 6, Heft 1 (28.10.2022), 1-16, 12.2022
- Urheber
-
Wang, Yaqin
Jian, Ching
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1038/s41538-022-00163-1
- URN
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urn:nbn:de:101:1-2023011321041856893967
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:23 MESZ
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Beteiligte
- Wang, Yaqin
- Jian, Ching
- SpringerLink (Online service)
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