Search Results - Benthin, Albina

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    Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation

    Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation by Brückner-Gühmann, Monika, Benthin, Albina, Drusch, Stephan

    Published in Food hydrocolloids
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  2. 2
    Pectin-water interactions: Comparison of different analytical methods and influence of storage

    Pectin-water interactions: Comparison of different analytical methods and influence of storage by Einhorn-Stoll, Ulrike, Benthin, Albina, Zimathies, Annett, Görke, Oliver, Drusch, Stephan

    Published in Food hydrocolloids
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