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1. Qualitaet der Roggen- und Weizenmahlerzeugnisse im Getreide-Wirtschaftsjahr 1985/86

by Seibel, W | Bruemmer, J. M [coaut.] | Morgenstern, G [coaut.].

Source: Getreide Mehl und BrotMaterial type: article Article Publisher: 1987Other title: Quality of rye and wheat flours in the economic year 1985/86.Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 88-029788] (1).

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2. Weizensauerteige. 1. Mitteilung: Einfluss der Weizenmehltype, der Teigtemperatur, der Teigausbeute, der Anstellgutmenge und der Reifezeit auf pH- und Saeuregradwerte

by Bruemmer, J. M.

Source: Brot und BackwarenMaterial type: article Article Publisher: 1987Other title: Wheat flour sour dough. Part 1: Influence of wheat flour, dough temperature, dough yield and fermentation time on pH and acidity.Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 89-009670] (1).

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

by Bruemmer, J. M | Morgenstern, G [coaut.] | Neumann, H [coaut.].

Source: Getreide Mehl und BrotMaterial type: article Article Publisher: 1988Other title: Production of oat-, barley-, maize-, rice-, sorghum- and buckwheat bread.Collection: AGRIS CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 89-031452] (1).

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Si tiene cualquier pregunta, contáctenos a CIMMYT-Knowledge-Center@cgiar.org