Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
München
2019
|
| Schlagworte: | |
| Online-Zugang: | https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20190829-1485372-1-6 Volltext |
| Beschreibung: | VI, 100 Seiten Diagramme |
Internformat
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Datensatz im Suchindex
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| spelling | Geißlitz, Sabrina Maria Verfasser aut Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities Sabrina Maria Geißlitz München 2019 VI, 100 Seiten Diagramme txt rdacontent n rdamedia nc rdacarrier Dissertation Technische Universität München 2019 (DE-588)4113937-9 Hochschulschrift gnd-content Erscheint auch als Online-Ausgabe https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20190829-1485372-1-6 Resolving-System https://mediatum.ub.tum.de/node?id=1485372 Verlag kostenfrei Volltext |
| spellingShingle | Geißlitz, Sabrina Maria Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities |
| subject_GND | (DE-588)4113937-9 |
| title | Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities |
| title_auth | Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities |
| title_exact_search | Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities |
| title_full | Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities Sabrina Maria Geißlitz |
| title_fullStr | Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities Sabrina Maria Geißlitz |
| title_full_unstemmed | Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities Sabrina Maria Geißlitz |
| title_short | Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities |
| title_sort | proteins of einkorn emmer and spelt influence on baking quality and role in wheat related hypersensitivities |
| topic_facet | Hochschulschrift |
| url | https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20190829-1485372-1-6 https://mediatum.ub.tum.de/node?id=1485372 |
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