Untersuchungen von Vorgaengen bei der Dynamisierung der Stueckreifung von Weizenteigwirklingen
By: Kaiser, H.
Contributor(s): Shekow, I [coaut.].
Material type:
ArticlePublisher: 1992ISSN: 0367-4177.Other title: Investigations of final proof parameters of wheat doughs.Subject(s): Additives | Bakery products | Cereal products | Chemicophysical properties | Environmental factors | Environmental temperature | Experiments | Food additives | Foods | Humidity | Processed plant products | Processed products | Processing
| Proximate composition | Technical properties | Temperature | YeastsDDC classification: 93-081362
In:
Getreide Mehl und Brot v. 46, no. 12, p. 368-37393-081362Collection: AGRIS Collection
| 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 | 93-081362 (Browse shelf) | 1 | Available | 93-081362 |
Total holds: 0
16 graphs, 4 tables; 11 ref. Summary (De)
German
COMOD
AGRIS Collection
There are no comments for this item.