Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Model Emulsion Systems and Processed Cheese
- Alternative title
-
Einfluss von Fettaustauschstoffen auf die rheologischen und tribologischen Eigenschaften und die Aromafreisetzung bei fettreduzierten Modellemulsionssystemen und Schmelzkäse
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
Erlangen, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Dissertation, 2022
- Keyword
-
Fat substitutes
Process cheese
Impact
- Event
-
Veröffentlichung
- (where)
-
Erlangen
- (who)
-
Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
- (when)
-
2022
- Creator
- Contributor
-
Büttner, Andrea
Büttner, Andrea
- URN
-
urn:nbn:de:bvb:29-opus4-194558
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:45 PM CET
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
- Schädle, Christopher
- Büttner, Andrea
- Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
Time of origin
- 2022
Other Objects (12)
The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses
FAT
FAt
FAt
FAt
FAT!
FAT
FAT
FAT
FAT
The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses
FAT
FAt
FAt
FAt
FAT!
FAT
FAT
FAT
FAT
The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses
FAT
FAt
FAt
FAt
FAT!
FAT
FAT
FAT