Bildung flüchtiger Stoffe und nichtflüchtiger Carbonsäuren bei der Gare von Weizenmehlteig

Metadata Label Value
Author(s): Mercier, Guy Patric
Publisher: Unknown
Citation:

Mercier, Guy Patric. Bildung flüchtiger Stoffe und nichtflüchtiger Carbonsäuren bei der Gare von Weizenmehlteig. (1992). http://dx.doi.org/10.3929/ethz-a-000701927

Document Type: Doctoral and Habilitation Theses  
Documents: Abstract (141.78KB)
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Detailed Information

Metadata Description
Title Bildung flüchtiger Stoffe und nichtflüchtiger Carbonsäuren bei der Gare von Weizenmehlteig
Author(s) Mercier, Guy Patric
Publication Place Zürich
Publication Date 1992
Notes Diss. Techn. Wiss. ETH Zürich, Nr. 9990, 1992. Ref.: W. Schmidt-Lorenz ; Korref.: A. Amadò
Language German
DOI http://dx.doi.org/10.3929/ethz-a-000701927
Subject(s) Nutrition and Food Science
Keyword(s) WHEAT FLOUR
BAKERY
LEAVEN
SOURDOUGH
Description File Name MIME Type Size
Abstract   eth-38936-01.pdf application/pdf 141.78KB
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E-Collection record created: Wed, 18 Feb 2009, 13:36:36 CET