Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
In: Foods 11.6 (2022): 820.
- Ereignis
-
Veröffentlichung
- (wo)
-
Erlangen
- (wer)
-
Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
- (wann)
-
2022
- Urheber
-
Schädle, Christopher N.
Sanahuja, Solange
Bader-Mittermaier, Stephanie
- DOI
-
10.3390/foods11060820
- URN
-
urn:nbn:de:bvb:29-opus4-189972
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:42 MEZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Schädle, Christopher N.
- Sanahuja, Solange
- Bader-Mittermaier, Stephanie
- Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
Entstanden
- 2022
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