English
 
Help Privacy Policy Disclaimer
  Advanced SearchBrowse

Item

ITEM ACTIONSEXPORT
  Rheological and thermal properties of structure-forming oligosaccharides as basis of food model systems

Beccard, S. (2018). Rheological and thermal properties of structure-forming oligosaccharides as basis of food model systems. PhD Thesis, Johannes Gutenberg-Universität, Mainz.

Item is

Files

show Files
hide Files
:
SteffenBeccard_Diss.pdf (Any fulltext), 12MB
Name:
SteffenBeccard_Diss.pdf
Description:
-
OA-Status:
Visibility:
Public
MIME-Type / Checksum:
application/pdf / [MD5]
Technical Metadata:
Copyright Date:
-
Copyright Info:
-
License:
-

Locators

show

Creators

show
hide
 Creators:
Beccard, Steffen1, Author           
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

Content

show

Details

show
hide
Language(s): eng - English
 Dates: 201820212018
 Publication Status: Published in print
 Pages: -
 Publishing info: Mainz : Johannes Gutenberg-Universität
 Table of Contents: -
 Rev. Type: -
 Identifiers: Other: Dr 34/18
 Degree: PhD

Event

show

Legal Case

show

Project information

show

Source

show