In cooperation with our colleagues on campus, techniques for online monitoring of teff-based beverages were developed.more
It was a pleasure to welcome the EHEDG with its Working Group Bakery Equipment at the Department of Plant-based Foods of Prof. Mario Jekle.more
With colleagues from France and Brazil, we present the technology and potential of food 3D printing (3DFP, bioprinting) of starch-based raw materials in a book chapter.
more
Our new publication as part of the 'Concise Reviews and Hypotheses' summarizes the interaction ability of particulate starch granules and the polymerized gluten.more
Displaying results 25 to 28 out of 31
