Untersuchungen über die Lipide des Weizenmehls und ihre enzymatische Oxidation in Teig, Brot und Mehlsuspensionen

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Author(s): Scheffeldt, Peter
Publisher: Juris
Citation:

Scheffeldt, Peter. Untersuchungen über die Lipide des Weizenmehls und ihre enzymatische Oxidation in Teig, Brot und Mehlsuspensionen. Juris (1976). http://dx.doi.org/10.3929/ethz-a-000359817

Document Type: Doctoral and Habilitation Theses  
Documents: Abstract (82.48KB)
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Metadata Description
Title Untersuchungen über die Lipide des Weizenmehls und ihre enzymatische Oxidation in Teig, Brot und Mehlsuspensionen
Author(s) Scheffeldt, Peter
Publication Place Zürich
Publisher Juris
Publication Date 1976
Notes Diss. Techn.Wiss. ETH Zürich, Nr. 5723, 0000, 1976. Ref.: Neukom, H. ; Korref.: Solms, J.
Language German
DOI http://dx.doi.org/10.3929/ethz-a-000359817
ISBN 3-260-04107-9
Subject(s) Nutrition and Food Science
Keyword(s) WHEAT FLOUR
CHEMICAL PROPERTIES OF BAKERY RAW MATERIALS
LIPIDS
CEREAL FLOURS
BIOLOGICAL OXIDATIONS
DOUGH LEAVENING
OXIDOREDUCTASES
DEHYDROGENASES
OXIDASES
REDUCTASES
Description File Name MIME Type Size
Abstract   eth-36800-01.pdf application/pdf 82.48KB
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E-Collection record created: Wed, 18 Feb 2009, 10:50:52 CET