Rheological characterisation of starch based food products under unsteady temperature conditions and high heating rate (Englisch)
- Neue Suche nach: Lagarrigue, S.
- Neue Suche nach: Lagarrigue, S.
- Neue Suche nach: Alvarez, G.
- Neue Suche nach: Flick, D.
In:
Journal of food engineering
;
81
, 2
; 273-281
;
2007
-
ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Rheological characterisation of starch based food products under unsteady temperature conditions and high heating rate
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Beteiligte:
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Erschienen in:Journal of food engineering ; 81, 2 ; 273-281
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Verlag:
- Neue Suche nach: Elsevier
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Erscheinungsort:Amsterdam [u.a.]
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Erscheinungsdatum:2007
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ISSN:
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ZDBID:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34
- Weitere Informationen zu Basisklassifikation
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Klassifikation:
BKL: 58.34 Lebensmitteltechnologie -
Datenquelle:
Inhaltsverzeichnis – Band 81, Ausgabe 2
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Editorial Board| 2007