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  Molecular interactions between xanthan gum, psyllium, milk proteins and starches, and their implications on gluten-free bakery products

Bischoff, C. (2021). Molecular interactions between xanthan gum, psyllium, milk proteins and starches, and their implications on gluten-free bakery products. Master Thesis, Lund University, Lund, Sweden.

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Item Permalink: https://hdl.handle.net/21.11116/0000-0009-B437-E Version Permalink: https://hdl.handle.net/21.11116/0000-000C-B3ED-F
Genre: Thesis

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202207_Masterthesis_Carolin_Bischoff.pdf (Any fulltext), 39MB
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 Creators:
Bischoff, Carolin1, 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: 20212021
 Publication Status: Issued
 Pages: -
 Publishing info: Lund, Sweden : Lund University
 Table of Contents: -
 Rev. Type: -
 Identifiers: Other: D 5/21
 Degree: Master

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