Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-1836
Title: Recipe optimisation of a cake containing a modified starch with prolonged satiety effects
Authors : Bongartz, Annette
Cezanne, Marie-Louise
Hauert, C.
Wehrli, C.
Conference details: 48. Wissenschaftlicher Kongress der DGE, Potsdam, Deutschland, 16.-18. März, 2011
Publisher / Ed. Institution : Zürcher Hochschule für Angwandte Wissenschaften
Issue Date: Mar-2011
Language : Englisch / English
Subjects : Satiety; Sättigung; Sensory; Sensorik
Subject (DDC) : 664: Lebensmitteltechnologie
Departement: Life Sciences und Facility Management
Organisational Unit: Institut für Lebensmittel- und Getränkeinnovation (ILGI)
Publication type: Konferenz: Poster / Conference Poster
Type of review: Keine Angabe / Not specified
DOI : 10.21256/zhaw-1836
URI: https://digitalcollection.zhaw.ch/handle/11475/4190
License (according to publishing contract) : Lizenz gemäss Verlagsvertrag / Licence according to publishing contract
Appears in Collections:Publikationen Life Sciences und Facility Management

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