Dissertation
Quality improvement of bread made from frozen dough and part-baked frozen bread
Frauenlob J. Quality improvement of bread made from frozen dough and part-baked frozen bread [Internet]. Austria: BOKU - Universität für Bodenkultur Wien; 2019. Available from: http://permalink.obvsg.at/bok/AC15543493
BOKU Beteiligte
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
HauptbetreuerIn
Heinrich Grausgruber
Ao.Univ.Prof. Dipl.-Ing. Dr.nat.techn. Heinrich Grausgruber
Berater(in) 1
Henry Jäger
Univ.Prof. Dr.Ing. Henry Jäger
HauptbetreuerIn
Stefano D'Amico
Dr. Stefano D'Amico
Berater(in) 2
Karl-Heinz Wagner
Univ.Prof. Mag. Dr. Karl-Heinz Wagner
HauptbetreuerIn