Stefan Toepfl
Ingenieur Lebensmitteltechnologie
Geboren:
1976
Hat mitgewirkt an:
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Technological support options for the usage of Brazilian Açaí berries in the European Food Market
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Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials : Case of strawberry
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Impact of PEF (Pulsed Electric Fields) on Olive Oil Yield and Quality
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Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields