Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
-
In: Food Science & Nutrition, Band 10, Ausgabe 11, Seite 3724-3735, 2022
- Event
-
Veröffentlichung
- (where)
-
Berlin
- (who)
-
Humboldt-Universität zu Berlin
- (when)
-
2023
- Creator
-
Lux, Tanja
Kardell, Martha
Reimold, Frederike
Erdoes, Adam
Floeter, Eckhard
- DOI
-
10.18452/26317
- URN
-
urn:nbn:de:kobv:11-110-18452/26997-5
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:54 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Lux, Tanja
- Kardell, Martha
- Reimold, Frederike
- Erdoes, Adam
- Floeter, Eckhard
- Humboldt-Universität zu Berlin
Time of origin
- 2023
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