Assessment of brea gum as an additive in the development of a gluten-free bread (Englisch)
- Neue Suche nach: Clapassón, Priscila
- Neue Suche nach: Merino, Noelia B.
- Neue Suche nach: Campderrós, Mercedes E.
- Neue Suche nach: Pirán Arce, Maria F.
- Neue Suche nach: Rinaldoni, Ana N.
- Weitere Informationen zu Rinaldoni, Ana N.:
- https://orcid.org/http://orcid.org/0000-0001-8792-1838
- Neue Suche nach: Clapassón, Priscila
- Neue Suche nach: Merino, Noelia B.
- Neue Suche nach: Campderrós, Mercedes E.
- Neue Suche nach: Pirán Arce, Maria F.
- Neue Suche nach: Rinaldoni, Ana N.
- Weitere Informationen zu Rinaldoni, Ana N.:
- https://orcid.org/http://orcid.org/0000-0001-8792-1838
In:
Journal of Food Measurement and Characterization
;
14
, 3
;
1665-1670
;
2020
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Assessment of brea gum as an additive in the development of a gluten-free bread
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Weitere Titelangaben:Food Measure
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Beteiligte:Clapassón, Priscila ( Autor:in ) / Merino, Noelia B. ( Autor:in ) / Campderrós, Mercedes E. ( Autor:in ) / Pirán Arce, Maria F. ( Autor:in ) / Rinaldoni, Ana N. ( Autor:in )
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Erschienen in:Journal of Food Measurement and Characterization ; 14, 3 ; 1665-1670
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Verlag:
- Neue Suche nach: Springer US
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Erscheinungsort:New York
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Erscheinungsdatum:01.06.2020
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Format / Umfang:6 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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