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The investigation of technological, nutritional and sensori..:
Heitmann, Mareile
info:eu-repo/grantAgreement/EC/FP7::SP4::SME/606198/EU/Intelligent and easy tool to categorise and characterise flour quality for consumer-driven wheat baked goods in European SME-bakery and cereal sector/FLOURPLUS. , 2017
Link:
http://hdl.handle.net/10468/4834
RT Journal T1 <Title>The investigation of technological, nutritional and sensorial characteristics of wheat bread, influenced by different strains of Saccharomyces cerevisiae</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivcollcork:oai:cora.ucc.ie:10468_4834&Exemplar=1&LAN=DE A1 Heitmann, Mareile PB University College Cork YR 2017 K1 Wheat bread K1 Yeast K1 Saccharomyces cerevisiae JF info:eu-repo/grantAgreement/EC/FP7::SP4::SME/606198/EU/Intelligent and easy tool to categorise and characterise flour quality for consumer-driven wheat baked goods in European SME-bakery and cereal sector/FLOURPLUS LK http://hdl.handle.net/10468/4834 DO http://hdl.handle.net/10468/4834 SF ELIB - SuUB Bremen
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