Details
| Original language | German |
|---|---|
| Pages (from-to) | 96-101 |
| Number of pages | 6 |
| Journal | Cereal Technology |
| Volume | 73 |
| Issue number | 2 |
| Publication status | Published - 2019 |
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Verringerung der Feuchtemigration in Gebäcken. / Franke, K.; Bindrich, U.; Heinz, V.
In: Cereal Technology, Vol. 73, No. 2, 2019, p. 96-101.
In: Cereal Technology, Vol. 73, No. 2, 2019, p. 96-101.
Research output: Contribution to journal › Article › Transfer
Franke, K, Bindrich, U & Heinz, V 2019, 'Verringerung der Feuchtemigration in Gebäcken', Cereal Technology, vol. 73, no. 2, pp. 96-101.
Franke, K., Bindrich, U., & Heinz, V. (2019). Verringerung der Feuchtemigration in Gebäcken. Cereal Technology, 73(2), 96-101.
Franke K, Bindrich U, Heinz V. Verringerung der Feuchtemigration in Gebäcken. Cereal Technology. 2019;73(2):96-101.
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@article{894cd32fe3c246aa9c841c9902fc306b,
title = "Verringerung der Feuchtemigration in Geb{\"a}cken",
keywords = "Backen, Fette, Feuchte, Stoff{\"u}bergang, Kristallisation",
author = "K. Franke and U. Bindrich and V. Heinz",
year = "2019",
language = "Deutsch",
volume = "73",
pages = "96--101",
number = "2",
}
Download
TY - JOUR
T1 - Verringerung der Feuchtemigration in Gebäcken
AU - Franke, K.
AU - Bindrich, U.
AU - Heinz, V.
PY - 2019
Y1 - 2019
KW - Backen
KW - Fette
KW - Feuchte
KW - Stoffübergang
KW - Kristallisation
M3 - Artikel
VL - 73
SP - 96
EP - 101
JO - Cereal Technology
JF - Cereal Technology
SN - 1869-2303
IS - 2
ER -