Bran as a protein source for gluten-free cereal products – Insights in hydration, gelatinization and processing performance
- Weitere Titel
-
Kleie als Proteinquelle für glutenfreie Produkte – Erkenntnisse zur Hydratation, Verkleisterung und Verarbeitungseigenschaften
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
München, Technische Universität München, Dissertation, 2022
- Ereignis
-
Veröffentlichung
- (wo)
-
München
- (wer)
-
Universitätsbibliothek der TU München
- (wann)
-
2022
- Urheber
-
Föste, Maike
- Beteiligte Personen und Organisationen
-
Becker, Thomas
Hitzmann, Bernd
- URN
-
urn:nbn:de:bvb:91-diss-20220411-1615024-1-3
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:31 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Föste, Maike
- Becker, Thomas
- Hitzmann, Bernd
- Universitätsbibliothek der TU München
Entstanden
- 2022
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