Master / Diploma Thesis
EFFECTS OF SOURDOUGH FERMENTATION AND SCALDED FLOUR ON WHEAT-SORGHUM BREAD QUALITY
Regner M. EFFECTS OF SOURDOUGH FERMENTATION AND SCALDED FLOUR ON WHEAT-SORGHUM BREAD QUALITY [Internet] [Master / Diploma Thesis]. [Austria]: BOKU - Universität für Bodenkultur Wien; 2021. Available from: http://permalink.obvsg.at/bok/AC16224087
external links and characteristics of the publication:
BOKU participants
Regine Schönlechner
Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner
Beurteilende*r
Rubina Rumler
Rubina Rumler M.Sc.
1.Mitwirkender
