Details
| Original language | German |
|---|---|
| Pages (from-to) | 20-27 |
| Number of pages | 8 |
| Journal | baking+biscuit international |
| Volume | 1 |
| Issue number | Review: Innovations (special issue) |
| Publication status | Published - 2014 |
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Understanding the barrier properties of fat-based layers in pastries. / Franke, Knut; Bindrich, Ute.
In: baking+biscuit international, Vol. 1, No. Review: Innovations (special issue), 2014, p. 20-27.
In: baking+biscuit international, Vol. 1, No. Review: Innovations (special issue), 2014, p. 20-27.
Research output: Contribution to journal › Article › Transfer
Franke, K & Bindrich, U 2014, 'Understanding the barrier properties of fat-based layers in pastries', baking+biscuit international, vol. 1, no. Review: Innovations (special issue), pp. 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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title = "Understanding the barrier properties of fat-based layers in pastries",
keywords = "Schokolade, Fette, Kristallisation, Struktur, Messmethoden, Feuchte",
author = "Knut Franke and Ute Bindrich",
year = "2014",
language = "Deutsch",
volume = "1",
pages = "20--27",
number = "Review: Innovations (special issue)",
}
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
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VL - 1
SP - 20
EP - 27
JO - baking+biscuit international
JF - baking+biscuit international
IS - Review: Innovations (special issue)
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