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Herstellung von Hafer-, Gerste-, Mais-, Reis-, Hirse- und Buchweizenbrot

Bruemmer, J. M.

Herstellung von Hafer-, Gerste-, Mais-, Reis-, Hirse- und Buchweizenbrot Production of oat-, barley-, maize-, rice-, sorghum- and buckwheat bread - 1988 - Printed

11 ill., 15 tables; 10 ref. Summary (De)

German

ISSN: 0367-4177

Subjects--Topical Terms:
Barley
Bread
Chemical composition
Flours
Food additives
Food production
Grain
Millets
Oats
Particle size
Rice
Secale cereale
Zea mays
Wheat

Dewey Class. No.: 89-031452

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Knowledge Center Catalog

Herstellung von Hafer-, Gerste-, Mais-, Reis-, Hirse- und Buchweizenbrot

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Herstellung von Hafer-, Gerste-, Mais-, Reis-, Hirse- und Buchweizenbrot

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org