Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat (Englisch)
- Neue Suche nach: Kersiene, M.
- Neue Suche nach: Adams, A.
- Neue Suche nach: Dubra, A.
- Neue Suche nach: Kimpe, N. D.
- Neue Suche nach: Leskauskaite, D.
- Neue Suche nach: Kersiene, M.
- Neue Suche nach: Adams, A.
- Neue Suche nach: Dubra, A.
- Neue Suche nach: Kimpe, N. D.
- Neue Suche nach: Leskauskaite, D.
In:
FOOD CHEMISTRY
;
108
, 4
;
1183-1191
;
2008
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat
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Beteiligte:Kersiene, M. ( Autor:in ) / Adams, A. ( Autor:in ) / Dubra, A. ( Autor:in ) / Kimpe, N. D. ( Autor:in ) / Leskauskaite, D. ( Autor:in )
-
Erschienen in:FOOD CHEMISTRY ; 108, 4 ; 1183-1191
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Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam.
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Erscheinungsdatum:01.01.2008
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Format / Umfang:9 pages
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
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