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
Effect of synergistic fermentation of Lactobacillus plantar..:
Ma, Sen
;
Wang, Zhen
;
Tian, Xiaoling
...
Food Chemistry. 373 (2022) - p. 131417 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2021.131417
RT Journal T1
Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.131417&Exemplar=1&LAN=DE A1 Ma, Sen A1 Wang, Zhen A1 Tian, Xiaoling A1 Sun, Binghua A1 Huang, Jihong A1 Yan, Jingyao A1 Bao, Qingdan A1 Wang, Xiaoxi PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 373 SP 131417 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.131417 DO https://doi.org/10.1016/j.foodchem.2021.131417 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)