Beurteilung von Teigeigenschaften durch Zugversuche im Mikroma�stab-Reference-Cited by-同舟云学术

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Beurteilung von Teigeigenschaften durch Zugversuche im Mikroma�stab

Published:1981-05 Issue:3 Volume:172 Page:193-194
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Kieffer Rolf,Garnreiter Franz,Belitz Hans-Dieter

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/BF01330937/fulltext.html

Reference2 articles.

1. Methode für den Einsatz des Brabender-Extensographen. ICC-Standard Nr. 114 der Internationalen Gesellschaft für Getreide-chemie

2. Brümmer I-M (1976) Getreide Mehl Brot 8:213

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