The investigation of technological, nutritional and sensorial characteristics of wheat bread, influenced by different strains of Saccharomyces cerevisiae

Files in this item

This item appears in the following Collection(s)

© 2017, Mareile Heitmann. Except where otherwise noted, this item's license is described as © 2017, Mareile Heitmann.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement