- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2396-8370
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
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
- Creator
-
Wang, Yaqin
Jian, Ching
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1038/s41538-022-00163-1
- URN
-
urn:nbn:de:101:1-2023011321041856893967
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:23 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Wang, Yaqin
- Jian, Ching
- SpringerLink (Online service)
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