Digestibility and fermentability of differently processed wheat products
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Author / Producer
Date
1998
Publication Type
Doctoral Thesis
ETH Bibliography
yes
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published
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Contributors
Examiner : Amadò, Renato
Examiner : Langhans, Wolfgang
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Pages / Article No.
Publisher
ETH Zürich
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Subject
GETREIDESTÄRKE + MAISSTÄRKE (STÄRKEPRODUKTION); WEIZENMEHL (BÄCKEREI); PHYSIOLOGISCHES VERHALTEN VON LEBENSMITTELN (HUMANERNÄHRUNG); GETREIDETECHNOLOGIE + GETREIDEVERARBEITUNG (LEBENSMITTELINDUSTRIE); PFLANZLICHE FASERSTOFFE + BALLASTSTOFFE (HUMANERNÄHRUNG); ANAEROBER ABBAU (METABOLISMUS); CEREAL STARCHES + CORN STARCH (STARCH PRODUCTION); WHEAT FLOUR (BAKERY); PHYSIOLOGICAL BEHAVIOUR OF FOODS (HUMAN NUTRITION); CEREAL TECHNOLOGY + CEREAL PROCESSING (FOOD INDUSTRY); VEGETABLE FIBRES + DIETARY FIBRES (HUMAN NUTRITION); ANAEROBIC BREAKDOWN (METABOLISM)
Organisational unit
03240 - Amadò, Renato (emeritus)
Notes
Diss. Naturwiss. ETH Zürich, Nr. 12805, 1998. Ref.: R. Amadò ; Korref.: W. Langhans ; Korref.: C. Wenk.