Title: Texture of baked goods
Authors : Kinner, Mathias
Popp, Martin
Bongartz, Annette
Kleinert, Michael
Published in : baking+biscuit international : Innovations
Pages : 102
Pages to: 105
Editors of the parent work: Keil, Hildegard
Publisher / Ed. Institution : f2m multimedia
Publisher / Ed. Institution: Hamburg
Issue Date: 2014
License (according to publishing contract) : Licence according to publishing contract
Type of review: Not specified
Language : German
Subjects : Sensory; Gluten free; Biscuit; Texture lexicon
Subject (DDC) : 664: Food technology
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Book Part
URI: https://digitalcollection.zhaw.ch/handle/11475/4242
Appears in Collections:Publikationen Life Sciences und Facility Management

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