Permeability of crust is key to crispness retention
Autor*in: |
Hirte, Anita [verfasserIn] |
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Format: |
Artikel |
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Erschienen: |
2010 |
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Umfang: |
7 |
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Übergeordnetes Werk: |
Enthalten in: Journal of cereal science - Amsterdam : Elsevier, 1983, 52(2010), 2 vom: Sept., Seite 129-136 |
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Übergeordnetes Werk: |
volume:52 ; year:2010 ; number:2 ; month:09 ; pages:129-136 ; extent:7 |
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