Investigation and characterization of the techno functional and sensory properties of allulose in baked goods
S. Wittland, Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods, 2024.
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Konferenz - Poster
| Englisch
Autor*in
Erscheinungsjahr
Konferenz
Anuga FoodTec
Konferenzort
Köln
Konferenzdatum
2024-03-19 – 2024-03-22
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Wittland S. Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods.; 2024.
Wittland, S. (2024). Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. Anuga FoodTec, Köln.
Wittland S (2024) Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods. .
Wittland, Sebastian. Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods, 2024.
Wittland, Sebastian. 2024. Investigation and characterization of the techno functional and sensory properties of allulose in baked goods.
Wittland, Sebastian: Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, 2024
S. Wittland, Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, 2024.
S. Wittland, Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. 2024.
Wittland, Sebastian. Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods. 2024.
Wittland, Sebastian: Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, o. O. 2024.
Wittland S. Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. 2024.
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2024-07-22T11:25:08Z
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