Title: Textur von Backwaren
Authors : Cezanne, Marie-Louise
Kinner, Mathias
Popp, Martin
Bongartz, Annette
Kleinert, Michael
Published in : Bäckereitechnologie: Forschung und Innovationen
Pages : 90
Pages to: 97
Editors of the parent work: Keil, Hildegard
Publisher / Ed. Institution : f2m foodmultimedia
Publisher / Ed. Institution: Hamburg
Issue Date: 2015
Language : Deutsch / German
Subjects : Textur; Brot; Backware; Sensorik
Subject (DDC) : 664: Lebensmitteltechnologie
Departement: Life Sciences und Facility Management
Organisational Unit: Institut für Lebensmittel- und Getränkeinnovation (ILGI)
Publication type: Buchbeitrag / Book Part
Type of review: Keine Angabe / Not specified
ISBN: 978-3-9817514-0-6
URI: https://digitalcollection.zhaw.ch/handle/11475/4241
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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