Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
München
Verlag Dr. Hut
2017
|
| Ausgabe: | 1. Auflage |
| Schriftenreihe: | Verfahrenstechnik
|
| Schlagworte: | |
| Online-Zugang: | Inhaltstext http://www.dr.hut-verlag.de/978-3-8439-3338-4.html |
| Beschreibung: | 189 Seiten Illustrationen, Diagramme 21 cm x 14.8 cm, 293 g |
| ISBN: | 9783843933384 3843933383 |
Internformat
MARC
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| 250 | |a 1. Auflage | ||
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| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
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| 653 | |a extrusion | ||
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| 653 | |a emulsifier | ||
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Datensatz im Suchindex
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| author | Koch, Lea 1986- |
| author_GND | (DE-588)1144539080 |
| author_facet | Koch, Lea 1986- |
| author_role | aut |
| author_sort | Koch, Lea 1986- |
| author_variant | l k lk |
| building | Verbundindex |
| bvnumber | BV044720144 |
| ctrlnum | (OCoLC)1011043044 (DE-599)DNB1143250753 |
| dewey-full | 620 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 620 - Engineering and allied operations |
| dewey-raw | 620 |
| dewey-search | 620 |
| dewey-sort | 3620 |
| dewey-tens | 620 - Engineering and allied operations |
| edition | 1. Auflage |
| format | Thesis Book |
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| id | DE-604.BV044720144 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T08:00:18Z |
| institution | BVB |
| institution_GND | (DE-588)10174118-2 |
| isbn | 9783843933384 3843933383 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030116446 |
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| physical | 189 Seiten Illustrationen, Diagramme 21 cm x 14.8 cm, 293 g |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | Verlag Dr. Hut |
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| spelling | Koch, Lea 1986- Verfasser (DE-588)1144539080 aut Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties von Dipl.-Ing. Lea Koch aus Stuttgart 1. Auflage 201711 München Verlag Dr. Hut 2017 189 Seiten Illustrationen, Diagramme 21 cm x 14.8 cm, 293 g txt rdacontent n rdamedia nc rdacarrier Verfahrenstechnik Dissertation Karlsruher Institut für Technologie 2017 extrusion maillard reaction emulsifier (DE-588)4113937-9 Hochschulschrift gnd-content Verlag Dr. Hut (München) (DE-588)10174118-2 pbl Erscheint auch als Online-Ausgabe Koch, Lea Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties München : Verlag Dr. Hut, 2017 Online-Ressource, 189 Seiten X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=4ecbbd6e5a5e48c4ae1b859041ded6e0&prov=M&dok_var=1&dok_ext=htm Inhaltstext X:MVB http://www.dr.hut-verlag.de/978-3-8439-3338-4.html |
| spellingShingle | Koch, Lea 1986- Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties |
| subject_GND | (DE-588)4113937-9 |
| title | Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties |
| title_auth | Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties |
| title_exact_search | Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties |
| title_full | Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties von Dipl.-Ing. Lea Koch aus Stuttgart |
| title_fullStr | Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties von Dipl.-Ing. Lea Koch aus Stuttgart |
| title_full_unstemmed | Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties von Dipl.-Ing. Lea Koch aus Stuttgart |
| title_short | Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties |
| title_sort | reactive extrusion of whey protein citrus pectin blends investigations on structural changes and functional properties |
| topic_facet | Hochschulschrift |
| url | http://deposit.dnb.de/cgi-bin/dokserv?id=4ecbbd6e5a5e48c4ae1b859041ded6e0&prov=M&dok_var=1&dok_ext=htm http://www.dr.hut-verlag.de/978-3-8439-3338-4.html |
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