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Doctoral Thesis

Physicochemical and processing properties of pigmented cereals in bread and pasta

Gemaima Cruz E. Physicochemical and processing properties of pigmented cereals in bread and pasta [Internet]. Austria: BOKU - Universität für Bodenkultur Wien; 2025. Available from: http://permalink.obvsg.at/bok/AC17699414
external links and characteristics of the publication:
OBVSG link to the document
Link to the document on the university library

BOKU participants

Portrait Clemens Karl Peterbauer

Clemens Karl Peterbauer

Assoc. Prof. Dr. Clemens Karl Peterbauer
1st asessor

Portrait Alessandra Marti

Alessandra Marti

Assoc. Prof. Alessandra Marti Ph.D.
2nd asessor

Portrait Denisse Bender

Denisse Bender

Dr.in Denisse Bender M.Sc.
1st advisor

Portrait Henry Jäger

Henry Jäger

Univ.Prof. Dr.-Ing. Henry Jäger
2nd advisor

Portrait Regine Schönlechner

Regine Schönlechner

Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner
Betreuer

BOKU Organisations

Institute of Food Technology