6533b821fe1ef96bd127b5f5

RESEARCH PRODUCT

Das verhalten des phytins bei der sauerteigf�hrung von roggenbrot

A. EberweinK. Lang

subject

Rye breadEngineeringAgriculturebusiness.industrySouringAcid treatmentGeneral ChemistrybusinessBiochemistryIndustrial and Manufacturing EngineeringFood ScienceBiotechnologyBiotechnologyhttps://doi.org/10.1007/bf00653417