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dc.contributor.authorEinhorn-Stoll, Ulrike-
dc.contributor.authorKastner, Hanna-
dc.contributor.authorSenge, Bernhard-
dc.date.accessioned2020-03-02T14:23:40Z-
dc.date.available2020-03-02T14:23:40Z-
dc.date.issued2012-03-09-
dc.identifier.isbn978-1-84973-358-8-
dc.identifier.isbn978-1-84973-455-4-
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/10870-
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-9766-
dc.language.isoenen
dc.relation.ispartof10.14279/depositonce-8615-
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.ddc664 Lebensmitteltechnologiede
dc.subject.othercitrus pectinsen
dc.subject.othergelling agenten
dc.subject.otherthickening agenten
dc.subject.othermethoxylationen
dc.subject.othermaterial propertiesen
dc.titleComparison of Molecular Parameters; Material Properties and Gelling behaviour of Commercial Citrus Pectinsen
dc.typeBook Parten
tub.accessrights.dnbfreeen
tub.publisher.universityorinstitutionTechnische Universität Berlinen
dc.type.versionsubmittedVersionen
dcterms.bibliographicCitation.doi10.1039/9781849734554-00199en
dcterms.bibliographicCitation.editorWilliams, Peter A.-
dcterms.bibliographicCitation.editorPhillips, Glyn O.-
dcterms.bibliographicCitation.booktitleGums and Stabilisers for the Food Industry 16en
dcterms.bibliographicCitation.originalpublisherplaceCambridgeen
dcterms.bibliographicCitation.pageend206en
dcterms.bibliographicCitation.pagestart199en
dcterms.bibliographicCitation.originalpublishernameRoyal Society of Chemistryen
Appears in Collections:FG Lebensmitteltechnologie und -materialwissenschaften » Publications

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