Influence of hydrolases of the baking properties of rye flour. 1. Part: Quality evaluation of some rye flour

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Bibliographic Details
Published inGetreide Mehl und Brot (Germany, F.R.) Vol. 38; no. 4
Main Authors Pezoa, V. (Deutsche Forschungsanstalt fuer Lebensmittelchemie, Garching (Germany, F.R.). Kurt-Hess-Inst. fuer Mehl- und Eiweissforschung), Kuehn, M.C, Grosch, W
Format Journal Article
LanguageGerman
Published 1984
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Bibliography:S10
844S089
ISSN:0367-4177