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
Characterizing the Rheological and Bread-Making Properties ..:
Lamacchia, Carmela
;
Landriscina, Loretta
;
Severini, Carla
..
Foods. 10 (2021) 4 - p. 751 , 2021
Link:
https://doi.org/10.3390/foods10040751
RT Journal T1
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by "Gluten FriendlyTM" Technology
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods10040751&Exemplar=1&LAN=DE A1 Lamacchia, Carmela A1 Landriscina, Loretta A1 Severini, Carla A1 Caporizzi, Rossella A1 Derossi, Antonio PB MDPI AG YR 2021 SN 2304-8158 JF Foods VO 10 IS 4 SP 751 LK http://dx.doi.org/https://doi.org/10.3390/foods10040751 DO https://doi.org/10.3390/foods10040751 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)