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
Starch other than gluten may make a dominant contribution t..:
Li, Hongxia
;
Ma, Yanrong
;
Pan, YiLin
...
LWT. 152 (2021) - p. 112413 , 2021
Link:
https://doi.org/10.1016/j.lwt.2021.112413
RT Journal T1
Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2021.112413&Exemplar=1&LAN=DE A1 Li, Hongxia A1 Ma, Yanrong A1 Pan, YiLin A1 Yu, Liwei A1 Tian, Renmei A1 Wu, Daying A1 Xie, Yanzhou A1 Wang, Zhonghua A1 Chen, Xueyan A1 Gao, Xin PB Elsevier BV YR 2021 SN 0023-6438 JF LWT VO 152 SP 112413 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2021.112413 DO https://doi.org/10.1016/j.lwt.2021.112413 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)