Impact of lactic fermentation and thermal treatments on the texture of a lupin-based yogurt alternative
- Weitere Titel
-
Einfluss der Milchsäurefermentation und der thermischen Behandlung auf die Textur einer Joghurtalternative auf Lupinenbasis
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
München, Technische Universität München, Dissertation, 2020
- Schlagwort
-
Yogurt
Fermentation
Impact
- Ereignis
-
Veröffentlichung
- (wo)
-
München
- (wer)
-
Universitätsbibliothek der TU München
- (wann)
-
2020
- Urheber
-
Hickisch, Andrea
- Beteiligte Personen und Organisationen
-
Vogel, Rudi F.
Eisner, Peter
- URN
-
urn:nbn:de:bvb:91-diss-20200206-1521589-1-5
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
- 15.08.2025, 07:27 MESZ
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Beteiligte
- Hickisch, Andrea
- Vogel, Rudi F.
- Eisner, Peter
- Universitätsbibliothek der TU München
Entstanden
- 2020
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Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
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