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
Physico-chemical and sensory characteristics of gluten-free..:
Pinto Polet, Jéssica
;
de Oliveira, Viviani Ruffo
;
Rios, Alessandro de Oliveira
.
Journal of Culinary Science & Technology. 17 (2017) 2 - p. 136-145 , 2017
Link:
https://doi.org/10.1080/15428052.2017.1405861
RT Journal T1
Physico-chemical and sensory characteristics of gluten-free breads made with pine nuts (Araucaria angustifolia) associated to other flours
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_15428052.2017.1405861&Exemplar=1&LAN=DE A1 Pinto Polet, Jéssica A1 de Oliveira, Viviani Ruffo A1 Rios, Alessandro de Oliveira A1 Souza, Carolina Guerini de PB Informa UK Limited YR 2017 SN 1542-8052 SN 1542-8044 JF Journal of Culinary Science & Technology VO 17 IS 2 SP 136 OP 145 LK http://dx.doi.org/https://doi.org/10.1080/15428052.2017.1405861 DO https://doi.org/10.1080/15428052.2017.1405861 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)