thesis CHe Sebastian Wittland author 74203 DEP4028 department Anuga FoodTec https://www.th-owl.de/elsa/download/11716/11754/Poster_Anuga Food Tec_2024_SW.pdf application/pdf no 2024Köln eng Wittland, S. (2024). <i>Investigation and characterization of the techno functional and sensory properties of allulose in baked goods</i>. Anuga FoodTec, Köln. S. Wittland, <i>Investigation and characterization of the techno functional and sensory properties of allulose in baked goods</i>. 2024. Wittland S. Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. 2024. <b>Wittland S</b> (2024) <i>Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods</i>. . Wittland S. <i>Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods</i>.; 2024. <b>Wittland, Sebastian</b>: Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, o. O. 2024. S. Wittland, Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, 2024. Wittland, Sebastian. <i>Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods</i>. 2024. S. Wittland, Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods, 2024. Wittland, Sebastian. <i>Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods</i>, 2024. Wittland, Sebastian. 2024. <i>Investigation and characterization of the techno functional and sensory properties of allulose in baked goods</i>. <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 117162024-07-13T10:15:15Z2025-01-30T15:25:46Z