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1 Ergebnisse
1
Element Content in Different Wheat Flours and Bread Varieti..:
María Nerea Fernández-Canto
;
María Belén García-Gómez
;
Sonia Boado-Crego
...
https://www.mdpi.com/2304-8158/11/20/3176. , 2022
Link:
https://doi.org/10.3390/foods11203176
RT Journal T1
Element Content in Different Wheat Flours and Bread Varieties
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:354b19b3808449f18b7255e00681985f&Exemplar=1&LAN=DE A1 María Nerea Fernández-Canto A1 María Belén García-Gómez A1 Sonia Boado-Crego A1 María Lourdes Vázquez-Odériz A1 María Nieves Muñoz-Ferreiro A1 Matilde Lombardero-Fernández A1 Santiago Pereira-Lorenzo A1 María Ángeles Romero-Rodríguez PB MDPI AG YR 2022 K1 'Caaveiro' K1 Galician bread K1 autochthonous cultivar K1 refined K1 wholegrain K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/11/20/3176 LK http://dx.doi.org/https://doi.org/10.3390/foods11203176 DO https://doi.org/10.3390/foods11203176 SF ELIB - SuUB Bremen
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