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Beeinflussung der Kocheigenschaften von Teigwaren und deren Anreicherung mit Milchproteinen
| Metadata Label | Value |
|---|---|
| Author(s): | Dürr, Peter |
| Publisher: | Unknown |
| Citation: | Dürr, Peter. Beeinflussung der Kocheigenschaften von Teigwaren und deren Anreicherung mit Milchproteinen. (1971). http://dx.doi.org/10.3929/ethz-a-000087807 |
| Document Type: | Doctoral and Habilitation Theses |
| Documents: |
Abstract
(83.94KB) |
Detailed Information
| Metadata | Description |
|---|---|
| Title | Beeinflussung der Kocheigenschaften von Teigwaren und deren Anreicherung mit Milchproteinen |
| Author(s) | Dürr, Peter |
| Publication Place | Zürich |
| Publication Date | 1971 |
| Notes | Diss. Techn.Wiss. ETH Zürich, Nr. 4816, 0000. Ref.: Neukom, H. ; Korref.: Puhan, Z. |
| Language | German |
| DOI | http://dx.doi.org/10.3929/ethz-a-000087807 |
| Subject(s) | Nutrition and Food Science |
| Keyword(s) |
PASTA MILK PROTEINS |
| Description | File Name | MIME Type | Size |
|---|---|---|---|
| Abstract |
eth-31858-01.pdf |
application/pdf | 83.94KB |
| Description | URL |
|---|---|
| NEBIS Link | http://opac.nebis.ch/F/?local_base=NEBIS&func=find-b&find_code=SYS&request=000087807 |
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| Views | 48 |  |
| Downloads | 47 |  |
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E-Collection record created: Wed, 18 Feb 2009, 04:45:46 CET