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
The role of a low molecular weight glutenin fraction in the..:
Kobrehel, Kàroly
;
Alary, Rémi
Journal of the Science of Food and Agriculture. 47 (1989) 4 - p. 487-500 , 1989
Link:
https://doi.org/10.1002/jsfa.2740470409
RT Journal T1 <Title>The role of a low molecular weight glutenin fraction in the cooking quality of durum wheat pasta</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.2740470409&Exemplar=1&LAN=DE A1 Kobrehel, Kàroly A1 Alary, Rémi PB Wiley YR 1989 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 47 IS 4 SP 487 OP 500 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.2740470409 DO https://doi.org/10.1002/jsfa.2740470409 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)
