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  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.

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Item Permalink: http://hdl.handle.net/21.11116/0000-0002-E118-5 Version Permalink: http://hdl.handle.net/21.11116/0000-0002-E3EB-5
Genre: Thesis

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

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 Dates: 20182018
 Publication Status: Published in print
 Pages: -
 Publishing info: Mainz : Johannes Gutenberg-Universität
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 Rev. Type: -
 Identifiers: Other: Dr
 Degree: PhD

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