| Publication type: | Book part |
| Type of review: | Not specified |
| Title: | Textur von Backwaren |
| Authors: | Cezanne, Marie-Louise Kinner, Mathias Popp, Martin Bongartz, Annette Kleinert, Michael |
| Published in: | Bäckereitechnologie: Forschung und Innovationen |
| Editors of the parent work: | Keil, Hildegard |
| Page(s): | 90 |
| Pages to: | 97 |
| Issue Date: | 2015 |
| Publisher / Ed. Institution: | f2m foodmultimedia |
| Publisher / Ed. Institution: | Hamburg |
| ISBN: | 978-3-9817514-0-6 |
| Language: | German |
| Subjects: | Textur; Brot; Backware; Sensorik |
| Subject (DDC): | 664: Food technology |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/4241 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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Cezanne, M.-L., Kinner, M., Popp, M., Bongartz, A., & Kleinert, M. (2015). Textur von Backwaren. In H. Keil (ed.), Bäckereitechnologie: Forschung und Innovationen (pp. 90–97). f2m foodmultimedia.
Cezanne, M.-L. et al. (2015) ‘Textur von Backwaren’, in H. Keil (ed.) Bäckereitechnologie: Forschung und Innovationen. Hamburg: f2m foodmultimedia, pp. 90–97.
M.-L. Cezanne, M. Kinner, M. Popp, A. Bongartz, and M. Kleinert, “Textur von Backwaren,” in Bäckereitechnologie: Forschung und Innovationen, H. Keil, Ed. Hamburg: f2m foodmultimedia, 2015, pp. 90–97.
CEZANNE, Marie-Louise, Mathias KINNER, Martin POPP, Annette BONGARTZ und Michael KLEINERT, 2015. Textur von Backwaren. In: Hildegard KEIL (Hrsg.), Bäckereitechnologie: Forschung und Innovationen. Hamburg: f2m foodmultimedia. S. 90–97. ISBN 978-3-9817514-0-6
Cezanne, Marie-Louise, Mathias Kinner, Martin Popp, Annette Bongartz, and Michael Kleinert. 2015. “Textur von Backwaren.” In Bäckereitechnologie: Forschung und Innovationen, edited by Hildegard Keil, 90–97. Hamburg: f2m foodmultimedia.
Cezanne, Marie-Louise, et al. “Textur von Backwaren.” Bäckereitechnologie: Forschung und Innovationen, edited by Hildegard Keil, f2m foodmultimedia, 2015, pp. 90–97.
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