English
 
Help Privacy Policy Disclaimer
  Advanced SearchBrowse

Item

ITEM ACTIONSEXPORT
Add to Basket
 Local TagsRelease HistoryDetailsSummary
  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.

Item is

 

show all hide all

Basic

show hide
Item Permalink: https://hdl.handle.net/21.11116/0000-0007-A1D5-2 Version Permalink: https://hdl.handle.net/21.11116/0000-0008-5614-1
Genre: Thesis

Files

show Files
hide Files
:
Bachelorthesis_Isabel_Juengling.pdf (Any fulltext), 6MB
View   Save
File Permalink:
https://hdl.handle.net/21.11116/0000-0007-A368-C
Name:
Bachelorthesis_Isabel_Juengling.pdf
Description:
-
OA-Status:
Visibility:
Public
MIME-Type / Checksum:
application/pdf / [MD5]
Technical Metadata:
View
Copyright Date:
-
Copyright Info:
-
License:
-

Locators

show

Creators

show
hide
 Creators:
Jüngling, Isabel Sabrina1, 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: 202020212020
 Publication Status: Issued
 Pages: -
 Publishing info: Mainz : Johannes Gutenberg-Universität
 Table of Contents: -
 Rev. Type: -
 Identifiers: Other: D 6/20
 Degree: Bachelor

Event

show

Legal Case

show

Project information

show

Source

show