Über die rheologischen Eigenschaften der Bäckereiprodukte und Süßgebäcke
- 1 January 1963
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 7 (7) , 465-471
- https://doi.org/10.1002/food.19630070702
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Über organoleptische UntersuchungsmethodenMolecular Nutrition & Food Research, 1958
- The Chemistry and Technology of Food and Food Products. Vol. 1Ichthyology & Herpetology, 1944