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
Moderate addition of B-type starch granules improves the rh..:
Guo, Lei
;
Wang, Qingru
;
Chen, Heng
...
Food Research International. 160 (2022) - p. 111748 , 2022
Link:
https://doi.org/10.1016/j.foodres.2022.111748
RT Journal T1
Moderate addition of B-type starch granules improves the rheological properties of wheat dough
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2022.111748&Exemplar=1&LAN=DE A1 Guo, Lei A1 Wang, Qingru A1 Chen, Heng A1 Wu, Daying A1 Dai, Cuican A1 Chen, Yifei A1 Ma, Yanrong A1 Wang, Zhonghua A1 Li, Hongxia A1 Cao, Xinyou A1 Gao, Xin PB Elsevier BV YR 2022 SN 0963-9969 JF Food Research International VO 160 SP 111748 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2022.111748 DO https://doi.org/10.1016/j.foodres.2022.111748 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)