Texture of baked goods

Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael

Publication type:	Book part
Type of review:	Not specified
Title:	Texture of baked goods
Authors:	Kinner, Mathias Popp, Martin Bongartz, Annette Kleinert, Michael
Published in:	baking+biscuit international : innovations
Editors of the parent work:	Keil, Hildegard
Page(s):	102
Pages to:	105
Issue Date:	2014
Publisher / Ed. Institution:	f2m multimedia
Publisher / Ed. Institution:	Hamburg
Language:	German
Subjects:	Sensory; Gluten free; Biscuit; Texture lexicon
Subject (DDC):	664: Food technology
URI:	https://digitalcollection.zhaw.ch/handle/11475/4242
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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Kinner, M., Popp, M., Bongartz, A., & Kleinert, M. (2014). Texture of baked goods. In H. Keil (ed.), baking+biscuit international : innovations (pp. 102–105). f2m multimedia.

Kinner, M. et al. (2014) ‘Texture of baked goods’, in H. Keil (ed.) baking+biscuit international : innovations. Hamburg: f2m multimedia, pp. 102–105.

M. Kinner, M. Popp, A. Bongartz, and M. Kleinert, “Texture of baked goods,” in baking+biscuit international : innovations, H. Keil, Ed. Hamburg: f2m multimedia, 2014, pp. 102–105.

KINNER, Mathias, Martin POPP, Annette BONGARTZ und Michael KLEINERT, 2014. Texture of baked goods. In: Hildegard KEIL (Hrsg.), baking+biscuit international : innovations. Hamburg: f2m multimedia. S. 102–105

Kinner, Mathias, Martin Popp, Annette Bongartz, and Michael Kleinert. 2014. “Texture of baked goods.” In baking+biscuit international : innovations, edited by Hildegard Keil, 102–5. Hamburg: f2m multimedia.

Kinner, Mathias, et al. “Texture of baked goods.” baking+biscuit international : innovations, edited by Hildegard Keil, f2m multimedia, 2014, pp. 102–5.