Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Erschienen in
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In: Food Science & Nutrition, Band 10, Ausgabe 11, Seite 3724-3735, 2022
- Ereignis
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Veröffentlichung
- (wo)
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Berlin
- (wer)
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Humboldt-Universität zu Berlin
- (wann)
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2023
- Urheber
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Lux, Tanja
Kardell, Martha
Reimold, Frederike
Erdoes, Adam
Floeter, Eckhard
- DOI
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10.18452/26317
- URN
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urn:nbn:de:kobv:11-110-18452/26997-5
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:54 MESZ
Datenpartner
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Beteiligte
- Lux, Tanja
- Kardell, Martha
- Reimold, Frederike
- Erdoes, Adam
- Floeter, Eckhard
- Humboldt-Universität zu Berlin
Entstanden
- 2023
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