Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

URI: http://urn.fi/URN:NBN:fi:bib:me:W00883155200
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  • en
isPartOf
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  • Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks
P60049

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Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

URI: http://urn.fi/URN:NBN:fi:bib:me:I00883155302
isbn
  • 9789515116567
isPartOf
name
  • Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

URI: http://urn.fi/URN:NBN:fi:bib:me:I00883155202
isbn
  • 9789515116574
isPartOf
name
  • Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

URI: http://urn.fi/URN:NBN:fi:bib:me:I00883155301
description
  • Julkaistu myös painettuna
isPartOf
name
  • Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

URI: http://urn.fi/URN:NBN:fi:bib:me:I00883155201
description
  • Yhteenveto-osa julkaistu myös verkkoaineistona
isPartOf
name
  • Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

URI: http://urn.fi/URN:NBN:fi:bib:me:I00883155203
bookFormat
isPartOf
name
  • Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks
url

Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

URI: http://urn.fi/URN:NBN:fi:bib:me:I00883155200
datePublished
  • 2015
description
  • Artikkeliväitöskirjan yhteenveto-osa ja 4 eripainosta.
  • kuvitettu
  • Nimiösivulla myös: Department of Food and Environmental Sciences, University of Helsinki, Finland.
identifier
  • propertyID: FI-MELINDA value: 008831552
isbn
  • 9789515116567
isPartOf
name
  • Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks
numberOfPages
  • 134, [81] sivu
P60048
P60050
publication
  • location: Helsinki organizer: Helsingin yliopisto
publisher

Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

URI: http://urn.fi/URN:NBN:fi:bib:me:I00883155300
bookFormat
datePublished
  • 2015
description
  • Artikkeliväitöskirjan yhteenveto-osa.
  • Nimeke nimiösivulta.
  • Nimiösivulla myös: Department of Food and Environmental Sciences, University of Helsinki, Finland.
identifier
  • propertyID: FI-MELINDA value: 008831553
isbn
  • 9789515116574
isPartOf
name
  • Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks
numberOfPages
  • 1 verkkoaineisto (134 s.)
P60048
P60050
publication
  • location: Helsinki organizer: Helsingin yliopisto
publisher
url

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