UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Studien zur Optimierung der Emulgator- und Hydrokolloidwirkungen in Weizenteigen und -broten

Food science & technology, 1996, Vol.29 (1), p.106-113

1996

Volltextzugriff (PDF)

Secured baking quality. Sour dough process with enzyme inactivated flours. [German

Brot und Backwaren, 1996, Vol.44

Bruemmer J. M

1996

Volltextzugriff (PDF)

A contribution about the fundamentals of biological dough aeration by bakers' yeast

Brot und Backwaren, 1994, Vol.42

Bruemmer J. M

1994

Volltextzugriff (PDF)

Wheat sour doughs. Part 5: Systematic acidification experiments with whole wheat flours. [German

Brot und Backwaren, 1990, Vol.38

Bruemmer J. M

1990

Volltextzugriff (PDF)

Wheat sour doughs (I) and (II). 3. Part: Influence of dough process and bakery additives (bakers yeast, preservatives, wheat bread) on lactic acid, acetic acid relation and gas development. [German

Brot und Backwaren, 1989, Vol.37

Bruemmer J. M

1989

Volltextzugriff (PDF)

Wheat sour doughs. 2. Part: Influence of bakery additives (Baker's yeast, preservatives and wheat bread) on acidification and dough rise. [German

Brot und Backwaren, 1988

Bruemmer J. M

1988

Volltextzugriff (PDF)

Moulds protection for bread. [German

Brot und Backwaren, 1988, Vol.36

Bruemmer J. M

1988

Volltextzugriff (PDF)

Bread and rolls for special nutritive requests. [German

Brot und Backwaren, 1987, Vol.35

Bruemmer J. M

1987

Volltextzugriff (PDF)

Wheat flour sour dough. Part 1: Influence of wheat flour, dough temperature, dough yield and fermentation time on pH and acidity. [German

Brot und Backwaren, 1987, Vol.35

Bruemmer J. M

1987

Volltextzugriff (PDF)

Recent developments in preparation and processing of sour dough. [German

Brot und Backwaren, 1985, Vol.33

Bruemmer J. M

1985

Volltextzugriff (PDF)

Rolls from deep frozen doughs. [German

Brot und Backwaren, 1991, Vol.39

1991

Volltextzugriff (PDF)

Hydrocolloids. Comparative analytical and baking technological studies with different hydrocolloids und their influence on the quality of toast and mixed rye bread. [German

Brot und Backwaren, 1986, Vol.34

1986

Volltextzugriff (PDF)

Investigations for mould inhibition of bread. Part 7: Microwave treatment of bread. [German

Brot und Backwaren, 1985, Vol.33

1985

Volltextzugriff (PDF)

Simple processing of Panettone an Italian speciality

Brot und Backwaren (Germany), 1997, Vol.45 (11)

1997

Volltextzugriff (PDF)

Bakers' yeast - Characteristics, use, developments

Brot und Backwaren (Germany, F.R.), 1990, Vol.38 (1-2)

Bruemmer, J.-M. (Bundesforschungsanstalt fuer Getreide- und Kartoffelverarbeitung, Detmold (Germany))

1990

Volltextzugriff (PDF)

Suitability of sugar beet dietary fibres for production of dietary fibres enriched bakery products. [German

Brot und Backwaren, 1989, Vol.37

1989

Volltextzugriff (PDF)

Activity‐Based Sensing: A Synthetic Methods Approach for Selective Molecular Imaging and Beyond

Angewandte Chemie International Edition, 2020-08, Vol.59 (33), p.13734-13762

International ed. in English, 2020

Volltextzugriff (PDF)

Actual sour dough processes (I and II). [German

Brot und Backwaren, 1993, Vol.41

1993

Volltextzugriff (PDF)

Secured baking quality. Sour dough process with enzyme inactivated flours

Brot und Backwaren (Germany), 1996, Vol.44 (3)

Bruemmer, J.-M. (Bundesanstalt fuer Getreide-, Kartoffel-und Fettforschung in Detmold und Muenster, Detmold (Germany))

1996

Volltextzugriff (PDF)

Acid and salt to rye flour. Effects shown by amylograms

Brot und Backwaren (Germany), 1994, Vol.42 (5)

Bruemmer, J.-M. (Bundesanstalt fuer Getreide-, Kartoffel-und Fettforschung in Detmold und Muenster, Detmold (Germany))

1994

Volltextzugriff (PDF)

Suitability of sugar beet dietary fibres for production of dietary fibres enriched bakery products

Brot und Backwaren (Germany, F.R.), 1989, Vol.37 (5)

1989

Volltextzugriff (PDF)

Wheat sour doughs (I) and (II). 3. Part: Influence of dough process and bakery additives (bakers yeast, preservatives, wheat bread) on lactic acid, acetic acid relation and gas development

Brot und Backwaren (Germany, F.R.), 1989, Vol.37 (3)

Bruemmer, J.-M. (Bundesforschungsanstalt fuer Getreide- und Kartoffelverarbeitung, Detmold (Germany, F.R.))

1989

Volltextzugriff (PDF)

Wheat sour doughs. 2. Part: Influence of bakery additives (Baker's yeast, preservatives and wheat bread) on acidification and dough rise

Brot und Backwaren (Germany, F.R.), 1988, Vol.36 (11)

Bruemmer, J.-M. (Bundesforschungsanstalt fuer Getreide- und Kartoffelverarbeitung, Detmold (Germany, F.R.))

1988

Volltextzugriff (PDF)

Bread and rolls for special nutritive requests

Brot und Backwaren (Germany, F.R.), 1987, Vol.35 (3)

Bruemmer, J.-M. (Bundesforschungsanstalt fuer Getreide- und Kartoffelverarbeitung, Detmold (Germany, F.R.))

1987

Volltextzugriff (PDF)

Wheat flour sour dough. Part 1: Influence of wheat flour, dough temperature, dough yield and fermentation time on pH and acidity

Brot und Backwaren (Germany, F.R.), 1987, Vol.35 (10)

Bruemmer, J.-M. (Bundesforschungsanstalt fuer Getreide- und Kartoffelverarbeitung, Detmold (Germany, F.R.))

1987

Volltextzugriff (PDF)

1 – 25 von 347

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(257)
Mit Volltextzugriff
(265)

Publikationsform

Sprache

1 weiteren anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(155)
Life Sciences & Biomedicine
(80)
Technology
(44)
Materials Science
(42)
Animals
(37)
Materials Science, Multidisciplinary
(37)
Humans
(36)
Female
(33)
Physical Sciences
(29)
Physics
(25)
Exact Sciences And Technology
(24)
Metallurgy & Metallurgical Engineering
(23)
Applied Sciences
(21)
Biological And Medical Sciences
(20)
Male
(19)
Bread
(17)
Pain
(17)
Pan
(17)
Pregnancy
(17)
Veterinary Sciences
(17)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

Starch - Stärke
(61)
Starch ‐ Stärke
(53)
Brot Und Backwaren
(27)
Mrs Proceedings
(15)
Diabetes Care
(10)
Journal Of Equine Veterinary Science
(10)
Scripta Metallurgica Et Materialia
(9)
Theriogenology
(9)
Biology Of Reproduction
(7)
Corrosion Science
(7)

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Studien zur Optimierung der Emulgator- und Hydrokolloidwirkungen in Weizenteigen und -broten

Secured baking quality. Sour dough process with enzyme inactivated flours. [German

A contribution about the fundamentals of biological dough aeration by bakers' yeast

Wheat sour doughs. Part 5: Systematic acidification experiments with whole wheat flours. [German

Wheat sour doughs (I) and (II). 3. Part: Influence of dough process and bakery additives (bakers yeast, preservatives, wheat bread) on lactic acid, acetic acid relation and gas development. [German

Wheat sour doughs. 2. Part: Influence of bakery additives (Baker's yeast, preservatives and wheat bread) on acidification and dough rise. [German

Moulds protection for bread. [German

Bread and rolls for special nutritive requests. [German

Wheat flour sour dough. Part 1: Influence of wheat flour, dough temperature, dough yield and fermentation time on pH and acidity. [German

Recent developments in preparation and processing of sour dough. [German

Rolls from deep frozen doughs. [German

Hydrocolloids. Comparative analytical and baking technological studies with different hydrocolloids und their influence on the quality of toast and mixed rye bread. [German

Investigations for mould inhibition of bread. Part 7: Microwave treatment of bread. [German

Simple processing of Panettone an Italian speciality

Bakers' yeast - Characteristics, use, developments

Suitability of sugar beet dietary fibres for production of dietary fibres enriched bakery products. [German

Activity‐Based Sensing: A Synthetic Methods Approach for Selective Molecular Imaging and Beyond

Actual sour dough processes (I and II). [German

Secured baking quality. Sour dough process with enzyme inactivated flours

Acid and salt to rye flour. Effects shown by amylograms

Suitability of sugar beet dietary fibres for production of dietary fibres enriched bakery products

Wheat sour doughs (I) and (II). 3. Part: Influence of dough process and bakery additives (bakers yeast, preservatives, wheat bread) on lactic acid, acetic acid relation and gas development

Wheat sour doughs. 2. Part: Influence of bakery additives (Baker's yeast, preservatives and wheat bread) on acidification and dough rise

Bread and rolls for special nutritive requests

Wheat flour sour dough. Part 1: Influence of wheat flour, dough temperature, dough yield and fermentation time on pH and acidity

Suchergebnisse filtern