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In: Nutrition & Food Science, Jg. 33 (2003-12-01), Heft 6, S. 254-260Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-12-01), Heft 6, S. 278-283Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-12-01), Heft 6, S. 268-272Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-12-01), Heft 6, S. 273-277Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-12-01), Heft 6, S. 261-267Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-10-01), Heft 5, S. 213-218Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-10-01), Heft 5, S. 208-212Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-10-01), Heft 5, S. 235-240Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-10-01), Heft 5, S. 203-207Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-10-01), Heft 5, S. 197-202Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-10-01), Heft 5, S. 191-196Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-10-01), Heft 5, S. 230-234Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-10-01), Heft 5, S. 219-229Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-08-01), Heft 4, S. 173-176Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-08-01), Heft 4, S. 165-172Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-08-01), Heft 4, S. 159-164Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-08-01), Heft 4, S. 148-158Online academicJournalZugriff:
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Effect of acha (Digitaria exilis staph.) grain flours on the physical and sensory quality of biscuitIn: Nutrition & Food Science, Jg. 33 (2003-06-01), Heft 3, S. 125-130Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-06-01), Heft 3, S. 105-110Online academicJournalZugriff:
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In: Nutrition & Food Science, Jg. 33 (2003-06-01), Heft 3, S. 111-119Online academicJournalZugriff: