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Contribution of thiol- and hydroxycinnamic acids metabolism of sourdough lactobacilli on structural and sensorial properties of wheat breads

Author: André Jänsch; Rudi F Vogel; Michael G Gänzle; Peter Köhler
Publisher: München Universitätsbibliothek der TU München 2013
Dissertation: München, Technische Universität München, Diss., 2013
Edition/Format:   Thesis/dissertation : Document : Thesis/dissertation : eBook   Computer File : EnglishView all editions and formats
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Material Type: Document, Thesis/dissertation, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: André Jänsch; Rudi F Vogel; Michael G Gänzle; Peter Köhler
OCLC Number: 870006133
Description: Online-Ressource.
Other Titles: ˜Derœ Beitrag des Thiol- und Hydroxy-Zimtsäure Metabolismus von Laktobazillen aus Sauerteig auf die Struktur und sensorische Eigenschaften von Weizenbrot
Responsibility: André Jänsch. Gutachter: Michael G. Gänzle ; Rudi F. Vogel ; Peter Köhler. Betreuer: Rudi F. Vogel

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