Title |
Hydrolysis of gluten and the formation of flavor precursors during sourdough fermentation / Claudia Thiele |
|---|---|
Involved |
Claudia Thiele (Verfasser) |
Published |
2003 |
Extent |
129 S. : Ill., graph. Darst. |
Thesis |
München, Techn. Univ., Diss., 2003 |
Language |
|
Topic |
|
Subject |
Weizenprodukt, Gebäck, Sauerteiggärung, Aromastoff, Proteolyse, Aminosäurenstoffwechsel |
Other editions |
Erscheint auch als Online-Ausgabe: Hydrolysis of gluten and the formation of flavor precursors during sourdough fermentation |
Record ID |
970906579 |
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