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1 Ergebnisse
1
Use of wheat, triticale and rye flours in layer cake produc..:
Oliete, Bonastre
;
Pérez, Gabriela T.
;
Gómez, Manuel
...
International Journal of Food Science & Technology. 45 (2010) 4 - p. 697-706 , 2010
Link:
https://doi.org/10.1111/j.1365-2621.2010.02183.x
RT Journal T1
Use of wheat, triticale and rye flours in layer cake production
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_j.1365-2621.2010.02183.x&Exemplar=1&LAN=DE A1 Oliete, Bonastre A1 Pérez, Gabriela T. A1 Gómez, Manuel A1 Ribotta, Pablo D. A1 Moiraghi, Malena A1 León, Alberto E. PB Wiley YR 2010 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 45 IS 4 SP 697 OP 706 LK http://dx.doi.org/https://doi.org/10.1111/j.1365-2621.2010.02183.x DO https://doi.org/10.1111/j.1365-2621.2010.02183.x SF ELIB - SuUB Bremen
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