Jüngling, Isabel Sabrina Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;
Bachelorthesis_Isabel_Juengling.pdf (Any fulltext), 6MB
Jüngling, I. S. (2020). Stability of protein stabilized cocoa butter emulsions under crystallization. Bachelor Thesis, Johannes Gutenberg-Universität, Mainz.