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  Stability of protein stabilized cocoa butter emulsions under crystallization

Jüngling, I. S. (2020). Stability of protein stabilized cocoa butter emulsions under crystallization. Bachelor Thesis, Johannes Gutenberg-Universität, Mainz.

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Bachelorthesis_Isabel_Juengling.pdf (Any fulltext), 6MB
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 Creators:
Jüngling, Isabel Sabrina1, Author              
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1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

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Language(s): eng - English
 Dates: 202020212020
 Publication Status: Published in print
 Pages: -
 Publishing info: Mainz : Johannes Gutenberg-Universität
 Table of Contents: -
 Rev. Type: -
 Identifiers: Other: D 6/20
 Degree: Bachelor

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