Bran as a protein source for gluten-free cereal products – Insights in hydration, gelatinization and processing performance
- Alternative title
-
Kleie als Proteinquelle für glutenfreie Produkte – Erkenntnisse zur Hydratation, Verkleisterung und Verarbeitungseigenschaften
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
München, Technische Universität München, Dissertation, 2022
- Event
-
Veröffentlichung
- (where)
-
München
- (who)
-
Universitätsbibliothek der TU München
- (when)
-
2022
- Creator
-
Föste, Maike
- Contributor
-
Becker, Thomas
Hitzmann, Bernd
- URN
-
urn:nbn:de:bvb:91-diss-20220411-1615024-1-3
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:31 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
- Föste, Maike
- Becker, Thomas
- Hitzmann, Bernd
- Universitätsbibliothek der TU München
Time of origin
- 2022
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