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1 Ergebnisse
1
Die Proteinqualität von Knäckebrot und extrudiertem Trocken..:
Harmuth-Hoene, A. E.
;
Seibel, W.
;
Seiler, K.
Zeitschrift für Ernährungswissenschaft. 25 (1986) 3 - p. 196-204 , 1986
Link:
https://doi.org/10.1007/bf02021252
RT Journal T1 <Title>Die Proteinqualität von Knäckebrot und extrudiertem Trockenflachbrot aus Roggenvollkornschrot</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_bf02021252&Exemplar=1&LAN=DE A1 Harmuth-Hoene, A. E. A1 Seibel, W. A1 Seiler, K. PB Springer Science and Business Media LLC YR 1986 SN 0044-264X SN 1435-1293 JF Zeitschrift für Ernährungswissenschaft VO 25 IS 3 SP 196 OP 204 LK http://dx.doi.org/https://doi.org/10.1007/bf02021252 DO https://doi.org/10.1007/bf02021252 SF ELIB - SuUB Bremen
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