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Esitaikinoiden teknologisista vaikutuksista ruisleivän valmistuksessa

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dc.contributor Aalto-yliopisto fi
dc.contributor Aalto University en
dc.contributor.author Peltola, Asta Inkeri
dc.date.accessioned 2020-12-01T20:01:20Z
dc.date.available 2020-12-01T20:01:20Z
dc.date.issued 1976
dc.identifier.uri https://aaltodoc.aalto.fi/handle/123456789/71439
dc.format.extent 72 s. + liitt. 9
dc.language.iso fi en
dc.title Esitaikinoiden teknologisista vaikutuksista ruisleivän valmistuksessa fi
dc.contributor.school Teknillinen korkeakoulu fi
dc.contributor.school Helsinki University of Technology en
dc.contributor.department Kemian osasto fi
dc.identifier.urn URN:NBN:fi:aalto-2020120130282
dc.type.ontasot Master's thesis en
dc.type.ontasot Pro gradu -tutkielma fi
dc.contributor.supervisor Nikkilä, O. E.
local.aalto.openaccess no
local.aalto.digifolder Aalto_26395
dc.rights.accesslevel closedAccess
local.aalto.idinssi 23483
dc.type.publication masterThesis
dc.type.okm G2 Pro gradu, diplomityö
local.aalto.digiauth ask

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