Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kinner, Mathias | - |
| dc.contributor.author | Popp, Martin | - |
| dc.contributor.author | Bongartz, Annette | - |
| dc.contributor.author | Kleinert, Michael | - |
| dc.date.accessioned | 2018-03-26T13:47:48Z | - |
| dc.date.available | 2018-03-26T13:47:48Z | - |
| dc.date.issued | 2014 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/4242 | - |
| dc.language.iso | de | de_CH |
| dc.publisher | f2m multimedia | de_CH |
| dc.relation.ispartof | baking+biscuit international : innovations | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject | Sensory | de_CH |
| dc.subject | Gluten free | de_CH |
| dc.subject | Biscuit | de_CH |
| dc.subject | Texture lexicon | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Texture of baked goods | de_CH |
| dc.type | Buchbeitrag | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| zhaw.publisher.place | Hamburg | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 105 | de_CH |
| zhaw.pages.start | 102 | de_CH |
| zhaw.parentwork.editor | Keil, Hildegard | - |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.publication.review | Not specified | de_CH |
| zhaw.webfeed | LM-Technologie | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Kinner, M., Popp, M., Bongartz, A., & Kleinert, M. (2014). Texture of baked goods. In H. Keil (ed.), baking+biscuit international : innovations (pp. 102–105). f2m multimedia.
Kinner, M. et al. (2014) ‘Texture of baked goods’, in H. Keil (ed.) baking+biscuit international : innovations. Hamburg: f2m multimedia, pp. 102–105.
M. Kinner, M. Popp, A. Bongartz, and M. Kleinert, “Texture of baked goods,” in baking+biscuit international : innovations, H. Keil, Ed. Hamburg: f2m multimedia, 2014, pp. 102–105.
KINNER, Mathias, Martin POPP, Annette BONGARTZ und Michael KLEINERT, 2014. Texture of baked goods. In: Hildegard KEIL (Hrsg.), baking+biscuit international : innovations. Hamburg: f2m multimedia. S. 102–105
Kinner, Mathias, Martin Popp, Annette Bongartz, and Michael Kleinert. 2014. “Texture of baked goods.” In baking+biscuit international : innovations, edited by Hildegard Keil, 102–5. Hamburg: f2m multimedia.
Kinner, Mathias, et al. “Texture of baked goods.” baking+biscuit international : innovations, edited by Hildegard Keil, f2m multimedia, 2014, pp. 102–5.
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