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Getreide zum Backen und Brauen

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Biotechnologie in der Lebensmittelindustrie

Part of the book series: Biotechnologie ((BIOTECH))

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Zusammenfassung

Überall in der Welt ist Getreide das wichtigste Nahrungsmittel, und mengenmäßig übertrifft der Verbrauch an Getreide alle anderen Nahrungsmittelquellen. Abbildung 4.1 unterstreicht die hohe Bedeutung von Getreide. Die wichtigsten Getreidearten sind Weizen, Reis und Gerste.

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Author information

Authors and Affiliations

  1. Department of Applied Biochemistry and Food Science, University of Nottingham, UK

    Prof. M. P. Tombs

Authors
  1. Prof. M. P. Tombs
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Editor information

Editors and Affiliations

  1. Institut für Organische Chemie, Universität München, Karlstraße 23, 80333, München, Germany

    Dörte Klostermeyer

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© 1994 Springer-Verlag Berlin Heidelberg

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Tombs, M.P. (1994). Getreide zum Backen und Brauen. In: Klostermeyer, D. (eds) Biotechnologie in der Lebensmittelindustrie. Biotechnologie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-78649-5_4

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  • DOI: https://doi.org/10.1007/978-3-642-78649-5_4

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-57452-1

  • Online ISBN: 978-3-642-78649-5

  • eBook Packages: Springer Book Archive

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