Publication type: | Book part |
Type of review: | Not specified |
Title: | Texture of baked goods |
Authors: | Kinner, Mathias Popp, Martin Bongartz, Annette Kleinert, Michael |
Published in: | baking+biscuit international : innovations |
Editors of the parent work: | Keil, Hildegard |
Page(s): | 102 |
Pages to: | 105 |
Issue Date: | 2014 |
Publisher / Ed. Institution: | f2m multimedia |
Publisher / Ed. Institution: | Hamburg |
Language: | German |
Subjects: | Sensory; Gluten free; Biscuit; Texture lexicon |
Subject (DDC): | 664: Food technology |
URI: | https://digitalcollection.zhaw.ch/handle/11475/4242 |
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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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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