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dc.contributor.author
Wei, Chunyue
dc.contributor.supervisor
Nyström, Laura
dc.contributor.supervisor
Engelsen, Søren
dc.contributor.supervisor
Rose, Devin
dc.date.accessioned
2022-01-25T09:43:49Z
dc.date.available
2021-01-23T14:22:36Z
dc.date.available
2021-01-25T09:27:09Z
dc.date.available
2022-01-25T09:43:49Z
dc.date.issued
2020
dc.identifier.uri
http://hdl.handle.net/20.500.11850/465044
dc.identifier.doi
10.3929/ethz-b-000465044
dc.format
application/pdf
en_US
dc.language.iso
en
en_US
dc.publisher
ETH Zurich
en_US
dc.rights.uri
http://rightsstatements.org/page/InC-NC/1.0/
dc.title
Evaluation of Wheat Varieties to Improve Whole Grain Flour Stability
en_US
dc.type
Doctoral Thesis
dc.rights.license
In Copyright - Non-Commercial Use Permitted
dc.date.published
2021-01-25
ethz.size
163 p.
en_US
ethz.code.ddc
DDC - DDC::5 - Science::500 - Natural sciences
en_US
ethz.code.ddc
DDC - DDC::6 - Technology, medicine and applied sciences::630 - Agriculture
en_US
ethz.identifier.diss
27209
en_US
ethz.publication.place
Zurich
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.
en_US
ethz.date.deposited
2021-01-23T14:22:49Z
ethz.source
FORM
ethz.eth
yes
en_US
ethz.availability
Open access
en_US
ethz.date.embargoend
2022-01-24
ethz.rosetta.installDate
2021-01-25T09:27:19Z
ethz.rosetta.lastUpdated
2022-03-29T17:49:02Z
ethz.rosetta.versionExported
true
ethz.COinS
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