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

By: Bruemmer, J. M.
Contributor(s): Morgenstern, G [coaut.] | Neumann, H [coaut.].
Material type: materialTypeLabelArticlePublisher: 1988ISSN: 0367-4177.Other title: Production of oat-, barley-, maize-, rice-, sorghum- and buckwheat bread.Subject(s): Barley | Bread | Chemical composition | Flours | Food additives | Food production | Grain AGROVOC | Millets | Oats | Particle size | Rice | Secale cereale | Zea mays AGROVOC | Wheat AGROVOCDDC classification: 89-031452 In: Getreide Mehl und Brot v. 42, no. 5, p. 153-15889-031452Collection: AGRIS Collection
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Article CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

AGRIS Collection 89-031452 (Browse shelf) 1 Available 89-031452
Total holds: 0

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

German

AGRIS Collection

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