{"conference":{"location":"Köln","name":"Anuga FoodTec","end_date":"2024-03-22","start_date":"2024-03-19"},"_id":"11716","status":"public","language":[{"iso":"eng"}],"author":[{"last_name":"Wittland","full_name":"Wittland, Sebastian","id":"74203","first_name":"Sebastian"}],"department":[{"_id":"DEP4028"}],"user_id":"83781","date_created":"2024-07-13T10:15:15Z","date_updated":"2025-01-30T15:25:46Z","has_accepted_license":"1","citation":{"ufg":"<b>Wittland, Sebastian</b>: Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, o. O. 2024.","chicago-de":"Wittland, Sebastian. 2024. <i>Investigation and characterization of the techno functional and sensory properties of allulose in baked goods</i>.","van":"Wittland S. Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. 2024.","havard":"S. Wittland, Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, 2024.","chicago":"Wittland, Sebastian. <i>Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods</i>, 2024.","ieee":"S. Wittland, <i>Investigation and characterization of the techno functional and sensory properties of allulose in baked goods</i>. 2024.","ama":"Wittland S. <i>Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods</i>.; 2024.","mla":"Wittland, Sebastian. <i>Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods</i>. 2024.","apa":"Wittland, S. (2024). <i>Investigation and characterization of the techno functional and sensory properties of allulose in baked goods</i>. Anuga FoodTec, Köln.","short":"S. Wittland, Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods, 2024.","bjps":"<b>Wittland S</b> (2024) <i>Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods</i>. .","din1505-2-1":"<span style=\"font-variant:small-caps;\">Wittland, Sebastian</span>: <i>Investigation and characterization of the techno functional and sensory properties of allulose in baked goods</i>, 2024"},"file_date_updated":"2024-07-22T11:25:08Z","title":"Investigation and characterization of the techno functional and sensory properties of allulose in baked goods","ddc":["570"],"type":"conference_poster","year":"2024","file":[{"creator":"6p2-pyq","access_level":"open_access","relation":"main_file","file_size":494256,"content_type":"application/pdf","file_name":"Poster_Anuga Food Tec_2024_SW.pdf","file_id":"11754","date_created":"2024-07-22T11:25:08Z","success":1,"date_updated":"2024-07-22T11:25:08Z"}],"oa":"1"}