Wheat, wheat-rye, and rye dough and bread studied by scanning electron microscopy

Wheat, wheat-rye, and rye dough and bread studied by scanning electron microscopy

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Veröffentlicht in:Cereal chemistry 1984, Vol.61 (1), p.53-59
Hauptverfasser: POMERANZ, Y, MEYER, D, SEIBEL, W
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
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container_title Cereal chemistry
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creator POMERANZ, Y
MEYER, D
SEIBEL, W
description
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source Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals
subjects Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
title Wheat, wheat-rye, and rye dough and bread studied by scanning electron microscopy
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