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LebensmittelverfahrenstechnikBücher - Buchkapitel

Ein rotes Dreieck, darunter drei orangen senkrechten Balken als Symbol für Fakultät 3. Das Symbol befindet sich innerhalb  des kreisförmigen Schriftzuges: Prozesswissenschaften.

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Bücher - Buchkapitel

  1. Controlling the texture of spreads, Arjen Bot, Eckhard Flöter, Jan Lammers, Eddie Pelan, in texture in food: volume 1: semi solid foods, Woodhead Publishing, edited by Brian Mc Kenna, 2003
  2. Developing Products with Modified Fats, in Improving the fat content of foods, Eckhard Flöter, Arjen Bot; edited by Williams and Buttriss, Woodhead Publishing
  3. Trans-free fats, Eckhard Flöter, Gerrit van Duijn, in Modifying Lipids for Foods, edited by Tred Gunstone, Woodhead Publishing
  4. Trans-free Oils and Fats, Eckhard Flöter, Gerrit van Duijn, in Novel food ingredients for weight control, edited by CJK Henry, Woodhead Publishing
  5. The texture and microstructure of spreads, Arjen Bot, Eckhard Flöter, Jan Lammers, Eddie Pelan, in Understanding and controlling the microstructure of complex foods, edited by D.J. Mc Clements, Woodhead Publishing
  6. Edible Oil Organogels Based on Self-assembled, ß-sitosterol + γ-oryzanol Tubules, Arjen Bot, Eckhard Flöter, in Edible Oleogels - Structure and Health Implications, edited by A.G. Marangoni and N. Garti, AOCS Press

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