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Impact of Polyols and Polydextrose on Texture and Sensory Properties of Bakery Products

Presentation held at C&E Spring Meeting. Texture, Flavour and Taste "Key Consumer Drivers to Healthy and High Quality Cereal Products", Freising-Weihenstephan, 11.-13.04.2011
 
: Bader, S.; Brandenstein, C.; Schweiggert, U.; Busch-Stockfisch, M.

2011, 2 pp.
International Spring Meeting "Texture, Flavour and Taste - Key Consumer Drivers to Healthy and High Quality Cereal Products" <3, 2011, Freising-Weihenstephan>
English
Presentation
Fraunhofer IVV ()

: http://publica.fraunhofer.de/documents/N-161057.html