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
Anuga FoodTec
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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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