I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Rheologic effect of selected acrylamide reducing agents fro..:
Guerra, Manuela
;
Basto de Lima, Maria Gabriela
;
Castanheira, Isabel
...
MISAGE: Mitigation strategies of acrylamide and advanced glycation end-products in bread. ALT20-03-0145-FEDER-024172. , 2019
Link:
http://hdl.handle.net/10400.15/4435
RT Journal T1
Rheologic effect of selected acrylamide reducing agents from plant extracts in wheat and rye bread
UL https://suche.suub.uni-bremen.de/peid=base-ftipsantarem:oai:repositorio.ipsantarem.pt:10400.15_4435&Exemplar=1&LAN=DE A1 Guerra, Manuela A1 Basto de Lima, Maria Gabriela A1 Castanheira, Isabel A1 Brandão, Carlos A1 Laranjeira, Cristina A1 Henriques, I A1 Bernardo, P A1 Félix, N A1 Jesus, S A1 Coelho, L A1 Fernandes, A A1 Morgado, C PB Universidade do Algarve YR 2019 K1 acrylamide K1 bakery and pastry products JF MISAGE: Mitigation strategies of acrylamide and advanced glycation end-products in bread. ALT20-03-0145-FEDER-024172 LK http://hdl.handle.net/10400.15/4435 DO http://hdl.handle.net/10400.15/4435 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)