Hochschulschrift
Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783736999152
3736999151
- Maße
-
21 cm
- Umfang
-
101 Seiten
- Ausgabe
-
1. Auflage
- Sprache
-
Englisch
- Anmerkungen
-
Illustrationen, Diagramme
Rheinische Friedrich-Wilhelms-Universität Bonn, Dissertation, 2018
- Erschienen in
-
Schriftenreihe der Professur für molekulare Lebensmitteltechnologie ; Band 5
- Schlagwort
-
Weizenteig
Tiefgefrieren
Lebensmittelchemie
Brotherstellung
- Ereignis
-
Veröffentlichung
- (wo)
-
Göttingen
- (wer)
-
Cuvillier Verlag
- (wann)
-
2018
- Urheber
-
Huen, Julien
- Beteiligte Personen und Organisationen
- Inhaltsverzeichnis
- Rechteinformation
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Letzte Aktualisierung
-
11.06.2025, 14:01 MESZ
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Objekttyp
- Hochschulschrift
Beteiligte
- Huen, Julien
- Eric Cuvillier. Firma
- Cuvillier Verlag
Entstanden
- 2018
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