Heat and shear stability of particle stabilised foams for application in gluten-free bread (Englisch)
Freier Zugriff
- Neue Suche nach: Schmid, T.
- Neue Suche nach: Leue-Rüegg, R.
- Neue Suche nach: Müller, N.
- Weitere Informationen zu Müller, N.:
-
https://orcid.org/http://orcid.org/0000-0003-2068-3606
- Neue Suche nach: Schmid, T.
- Neue Suche nach: Leue-Rüegg, R.
- Neue Suche nach: Müller, N.
- Weitere Informationen zu Müller, N.:
-
https://orcid.org/http://orcid.org/0000-0003-2068-3606
In:
Journal of Food Science and Technology
;
60
, 11
;
2772-2781
;
2023
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Heat and shear stability of particle stabilised foams for application in gluten-free bread
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Weitere Titelangaben:J Food Sci Technol
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Beteiligte:
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Erschienen in:Journal of Food Science and Technology ; 60, 11 ; 2772-2781
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Verlag:
- Neue Suche nach: Springer India
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Erscheinungsort:New Delhi
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Erscheinungsdatum:01.11.2023
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Format / Umfang:10 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Lizenzbestimmungen:
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Datenquelle:
Inhaltsverzeichnis – Band 60, Ausgabe 11
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