A combination of fat replacers to enhance sensory quality of fat-reduced shortdough biscuits
Activity: Talk or presentation at external institutions/events › Talk/Presentation › Contributed
Persons and affiliations
- Anne Forker - (Speaker)
- Susann Zahn - , Chair of Food Engineering (Involved person)
- Harald Rohm - , Chair of Food Engineering (Involved person)
Date
11 Apr 2011 → 13 Apr 2011
Description
Speaker: Forker A, Zahn S, Rohm HEvent: Cereals & Europe Spring Meeting
Location: München
Country: Deutschland
Duration of event: 11.04.2011-13.04.2011
Conference
| Title | Cereals Europe Spring Meeting |
|---|---|
| Conference number | |
| Duration | 11 - 13 April 2011 |
| Location | |
| City | München |
| Country | Germany |