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  Einfluß von Proteinen auf die Schaumbildung und Schaumstabilität

Peukert, W., Braunschweig, B., Engelhardt, K., Miller, R., & Gochev, G. (2014). Einfluß von Proteinen auf die Schaumbildung und Schaumstabilität. In V. Häusser, & D. Kinkel (Eds.), Proteinschäume in der Lebensmittelproduktion: Mechanismenaufklärung, Modellierung und Simulation (pp. 11-30). Bonn: Bonner Universitäts-Buchdruckerei.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-0025-6C15-7 Version Permalink: https://hdl.handle.net/21.11116/0000-0004-86B7-6
Genre: Book Chapter

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2111333.pdf (Publisher version), 2MB
 
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 Creators:
Peukert, Wolfgang, Author
Braunschweig, Björn, Author
Engelhardt, Kathrin, Author
Miller, Reinhard1, Author           
Gochev, Georgi1, Author           
Affiliations:
1Reinhard Miller, Biomaterialien, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863501              

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Language(s): deu - German
 Dates: 2014
 Publication Status: Issued
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Title: Proteinschäume in der Lebensmittelproduktion: Mechanismenaufklärung, Modellierung und Simulation
Source Genre: Book
 Creator(s):
Häusser, Volker1, Editor
Kinkel, Daniela, Editor
Affiliations:
1 External Organizations, ou_persistent22            
Publ. Info: Bonn : Bonner Universitäts-Buchdruckerei
Pages: 152 Volume / Issue: - Sequence Number: - Start / End Page: 11 - 30 Identifier: ISBN: 978-3-925032-53-0