I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Physicochemical, textural and structural characteristics of..:
Chiang, Jie Hong
;
Tay, Wesley
;
Ong, Dayna Shu Min
...
Food Structure. 28 (2021) - p. 100183 , 2021
Link:
https://doi.org/10.1016/j.foostr.2021.100183
RT Journal T1
Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foostr.2021.100183&Exemplar=1&LAN=DE A1 Chiang, Jie Hong A1 Tay, Wesley A1 Ong, Dayna Shu Min A1 Liebl, David A1 Ng, Chee Peng A1 Henry, Christiani Jeyakumar PB Elsevier BV YR 2021 SN 2213-3291 JF Food Structure VO 28 SP 100183 LK http://dx.doi.org/https://doi.org/10.1016/j.foostr.2021.100183 DO https://doi.org/10.1016/j.foostr.2021.100183 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)