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1 Ergebnisse
1
Designing Internal Structure of Chocolate and Its Effect on..:
, In:
Companion Publication of the 2019 on Designing Interactive Systems Conference 2019 Companion
,
Lee, Yujin
;
Yim, Jee Bin
;
Kang, Daye
.. - p. 231-235 , 2019
Link:
https://dl.acm.org/doi/10.1145/3301019.3323896
RT T1 <cTitle>Companion Publication of the 2019 on Designing Interactive Systems Conference 2019 Companion</cTitle>: T1 <Title>Designing Internal Structure of Chocolate and Its Effect on Food Texture</Title> UL https://suche.suub.uni-bremen.de/peid=acm-3323896&Exemplar=1&LAN=DE A1 Lee, Yujin A1 Yim, Jee Bin A1 Kang, Daye A1 Yi, HyeonBeom A1 Saakes, Daniel PB ACM YR 2019 K1 chocolate K1 digital gastronomy K1 food fabrication K1 food texture K1 internal structure K1 mold K1 Human-centered computing K1 Human computer interaction (HCI) SP 231 OP 235 LK http://dx.doi.org/https://dl.acm.org/doi/10.1145/3301019.3323896 DO https://dl.acm.org/doi/10.1145/3301019.3323896 SF ELIB - SuUB Bremen
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