Untersuchungen über die Lipide des Weizenmehls und ihre enzymatische Oxidation in Teig, Brot und Mehlsuspensionen

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1976Type
- Doctoral Thesis
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https://doi.org/10.3929/ethz-a-000359817Publication status
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JurisSubject
WEIZENMEHL (BÄCKEREI); CHEMISCHE EIGENSCHAFTEN VON BACKWARENROHSTOFFEN (BÄCKEREI); LIPIDE (BIOCHEMIE); GETREIDEMEHLE (BÄCKEREI); BIOCHEMISCHE OXIDATIONEN + OXIDATIVER ABBAU (BIOCHEMIE); TEIGGÄRUNG + TEIGLOCKERUNG (BÄCKEREI); OXYDOREDUKTASEN, DEHYDROGENASEN, REDUKTASEN (ENZYME); WHEAT FLOUR (BAKERY); CHEMICAL PROPERTIES OF BAKERY RAW MATERIALS (BAKERY); LIPIDS (BIOCHEMISTRY); CEREAL FLOURS (BAKERY); BIOLOGICAL OXIDATIONS + OXIDATIVE DEGRADATIONS (BIOCHEMISTRY); DOUGH LEAVENING + DOUGH FERMENTATION (BAKERY); OXIDOREDUCTASES, DEHYDROGENASES,OXIDASES, REDUCTASES (ENZYMES)Notes
Diss. Techn.Wiss. ETH Zürich, Nr. 5723, 0000, 1976. Ref.: Neukom, H. ; Korref.: Solms, J..More
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