Beccard, Steffen Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;
SteffenBeccard_Diss.pdf (beliebiger Volltext), 12MB
Beccard, S. (2018). Rheological and thermal properties of structure-forming oligosaccharides as basis of food model systems. PhD Thesis, Johannes Gutenberg-Universität, Mainz.