Rheologische Messdaten der Roggenbrotkrume in Abhaengigkeit von der Zusammensetzung des Mehles (Type 997).
1975
Drews E. | Weipert D.
Bibliographic information
Volume
29
Pagination
v.118-122(5)
Language
German
Note
4 illus., 10 tables; 5 ref. Summary (De).
Translated Title
English.
[Rheological datas of the crumb of rye bread in relation to the composition of the rye flour type 997]. [German]
Type
Journal Article; Journal Part; Summary
Source
Getreide,-Mehl-und-Brot (Germany, F.R.). (May 1975). v. 29(5) p. 118-122.
Corporate Author
Bundesforschungsanstalt fuer Getreideverarbeitung, Detmold (Germany, F.R.)
2012-11-15
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Data Provider
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