Details
| Originalsprache | Deutsch |
|---|---|
| Seiten (von - bis) | 20-27 |
| Seitenumfang | 8 |
| Fachzeitschrift | baking+biscuit international |
| Jahrgang | 1 |
| Ausgabenummer | Review: Innovations (special issue) |
| Publikationsstatus | Veröffentlicht - 2014 |
Schlagwörter
- Schokolade, Fette, Kristallisation, Struktur, Messmethoden, Feuchte
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Understanding the barrier properties of fat-based layers in pastries. / Franke, Knut; Bindrich, Ute.
in: baking+biscuit international, Jahrgang 1, Nr. Review: Innovations (special issue), 2014, S. 20-27.
in: baking+biscuit international, Jahrgang 1, Nr. Review: Innovations (special issue), 2014, S. 20-27.
Publikation: Beitrag in Fachzeitschrift › Artikel › Transfer
Franke, K & Bindrich, U 2014, 'Understanding the barrier properties of fat-based layers in pastries', baking+biscuit international, Jg. 1, Nr. Review: Innovations (special issue), S. 20-27.
Franke, K., & Bindrich, U. (2014). Understanding the barrier properties of fat-based layers in pastries. baking+biscuit international, 1(Review: Innovations (special issue)), 20-27.
Franke K, Bindrich U. Understanding the barrier properties of fat-based layers in pastries. baking+biscuit international. 2014;1(Review: Innovations (special issue)):20-27.
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Download
TY - JOUR
T1 - Understanding the barrier properties of fat-based layers in pastries
AU - Franke, Knut
AU - Bindrich, Ute
PY - 2014
Y1 - 2014
KW - Schokolade
KW - Fette
KW - Kristallisation
KW - Struktur
KW - Messmethoden
KW - Feuchte
M3 - Artikel
VL - 1
SP - 20
EP - 27
JO - baking+biscuit international
JF - baking+biscuit international
IS - Review: Innovations (special issue)
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