Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-1836
Publication type: Conference poster
Type of review: Not specified
Title: Recipe optimisation of a cake containing a modified starch with prolonged satiety effects
Authors: Bongartz, Annette
Cezanne, Marie-Louise
Hauert, C.
Wehrli, C.
DOI: 10.21256/zhaw-1836
Conference details: 48. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, Potsdam, Deutschland, 18. März 2011
Issue Date: Mar-2011
Publisher / Ed. Institution: Zürcher Hochschule für Angewandte Wissenschaften
Language: English
Subjects: Satiety; Sättigung; Sensory; Sensorik
Subject (DDC): 664: Food technology
URI: https://digitalcollection.zhaw.ch/handle/11475/4190
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in Collections:Publikationen Life Sciences und Facility Management

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