Details
| Original language | English |
|---|---|
| Pages (from-to) | 928-931 |
| Number of pages | 4 |
| Journal | International Dairy Journal |
| Volume | 18 |
| Issue number | 9 |
| Publication status | Published - Sept 2008 |
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Structure improvement of milk powder for chocolate processing. / Franke, Knut; Heinzelmann, Katrin.
In: International Dairy Journal, Vol. 18, No. 9, 09.2008, p. 928-931.
In: International Dairy Journal, Vol. 18, No. 9, 09.2008, p. 928-931.
Research output: Contribution to journal › Article › Research › peer review
Franke, K & Heinzelmann, K 2008, 'Structure improvement of milk powder for chocolate processing', International Dairy Journal, vol. 18, no. 9, pp. 928-931. https://doi.org/10.1016/j.idairyj.2008.03.013
Franke, K., & Heinzelmann, K. (2008). Structure improvement of milk powder for chocolate processing. International Dairy Journal, 18(9), 928-931. https://doi.org/10.1016/j.idairyj.2008.03.013
Franke K, Heinzelmann K. Structure improvement of milk powder for chocolate processing. International Dairy Journal. 2008 Sept;18(9):928-931. doi: 10.1016/j.idairyj.2008.03.013
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title = "Structure improvement of milk powder for chocolate processing",
author = "Knut Franke and Katrin Heinzelmann",
note = "Funding information: This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ern{\"a}hrungsindustrie e.V., Bonn). Project AiF 13833 N.",
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Download
TY - JOUR
T1 - Structure improvement of milk powder for chocolate processing
AU - Franke, Knut
AU - Heinzelmann, Katrin
N1 - Funding information: This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn). Project AiF 13833 N.
PY - 2008/9
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UR - http://dx.doi.org/10.1016/j.idairyj.2008.03.013
U2 - 10.1016/j.idairyj.2008.03.013
DO - 10.1016/j.idairyj.2008.03.013
M3 - Article
VL - 18
SP - 928
EP - 931
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
IS - 9
ER -