Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule) (Englisch)
Freier Zugriff
- Neue Suche nach: Warechowska, Małgorzata
- Weitere Informationen zu Warechowska, Małgorzata:
- https://orcid.org/http://orcid.org/0000-0002-3592-9472
- Neue Suche nach: Warechowski, Józef
- Neue Suche nach: Tyburski, Józef
- Neue Suche nach: Siemianowska, Ewa
- Neue Suche nach: Nawrocka, Agnieszka
- Neue Suche nach: Miś, Antoni
- Neue Suche nach: Skrajda-Brdak, Marta
- Neue Suche nach: Warechowska, Małgorzata
- Weitere Informationen zu Warechowska, Małgorzata:
- https://orcid.org/http://orcid.org/0000-0002-3592-9472
- Neue Suche nach: Warechowski, Józef
- Neue Suche nach: Tyburski, Józef
- Neue Suche nach: Siemianowska, Ewa
- Neue Suche nach: Nawrocka, Agnieszka
- Neue Suche nach: Miś, Antoni
- Neue Suche nach: Skrajda-Brdak, Marta
In:
Journal of Food Science and Technology
;
56
, 7
;
3422-3430
;
2019
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)
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Weitere Titelangaben:J Food Sci Technol
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Beteiligte:Warechowska, Małgorzata ( Autor:in ) / Warechowski, Józef ( Autor:in ) / Tyburski, Józef ( Autor:in ) / Siemianowska, Ewa ( Autor:in ) / Nawrocka, Agnieszka ( Autor:in ) / Miś, Antoni ( Autor:in ) / Skrajda-Brdak, Marta ( Autor:in )
-
Erschienen in:Journal of Food Science and Technology ; 56, 7 ; 3422-3430
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Verlag:
- Neue Suche nach: Springer India
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Erscheinungsort:New Delhi
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Erscheinungsdatum:01.07.2019
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Format / Umfang:9 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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Lizenzbestimmungen:
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Datenquelle:
Inhaltsverzeichnis – Band 56, Ausgabe 7
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