Diplomarbeit / Masterarbeit
Optimizing nutritional and functional properties of sorghum through soaking and germination for sustainable bakery products
Mehdi H. Optimizing nutritional and functional properties of sorghum through soaking and germination for sustainable bakery products [Internet] [Master / Diploma Thesis]. [Austria]: BOKU - Universität für Bodenkultur Wien; 2024. Available from: http://permalink.obvsg.at/bok/AC17421281
Externe Links und Eigenschaften der Publikation:
BOKU Beteiligte
Lisa-Maria Call
Dipl.-Ing.Dr. Lisa-Maria Call
1.Mitwirkender
Regine Schönlechner
Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner
Beurteilende*r
Eleonora Charlotte Pichler
Dipl.-Ing. Eleonora Charlotte Pichler
2.Mitwirkender
