Sabina Paulik und Technology - Info zur Person

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Technology November 12 th – 13th in Detmold

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Thekla Alpers, Sabina Paulik, Mario Jekle, Thomas Becker, Freising. Functionality of enzymes in baked goods – Insights into the mode of action after. › termin › tagung-für-bäckere...

Mechanically and Thermally Induced Degradation and Modification of...

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von S Paulik · · Zitiert von: 7 — Sabina Paulik, Mario Jekle * and Thomas Becker. Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group ... › openview › 1.pdf

Texture design of gluten-free bread by mixing under ScienceGate

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European Food Research and Technology ◽ s z ◽ ◽. Author(s):. Sabina Paulik ◽. Christoph Paczkowski ◽. Rita Laukemper ◽. › docu...

texture design Latest Research Papers - ScienceGate

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European Food Research and Technology ◽ s z ◽ ◽. Author(s):. Sabina Paulik ◽. Christoph Paczkowski ◽. Rita Laukemper ◽. › key...

70 th Convention of Baking- Technology - PDF Free Download

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Thekla Alpers, Sabina Paulik, Mario Jekle, Thomas Becker, Freising Functionality of enzymes in baked goods Insights into the mode of action after baking h ... ›

Re-engineering of gas-free crumb pellets - PubMed

pubmed.ncbi.nlm.nih.gov

von S Paulik · · Zitiert von: 3 — Authors. Sabina Paulik , Mario Jekle. Affiliations. 1 Technical University of Munich, Institute of Brewing and Beverage Technology, ... › ...

Reverse approach to analyze the impact of starch modification ...

pubag.nal.usda.gov

von S Paulik · · Zitiert von: 5 — Author: Sabina Paulik, Mario Jekle, Thomas Becker; Source: Trends in food science & technology v.91 pp ; ISSN: ; Subject: baking, ... Author: Sabina Paulik, Christoph Paczkowski, Rita Laukemper, Thomas Becker, Mario Jekle; Source: European food research & technology v.247 no.9 pp. › catalog

Polymers | Free Full-Text | Mechanically and Thermally Induced...

www.mdpi.com

von S Paulik · · Zitiert von: 7 — Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding. by. Sabina Paulik. ,. Mario Jekle. * ... von S Paulik · Zitiert von: 7 — Sabina Paulik, Mario Jekle* and Thomas Becker. Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal. › ...

[PDF] Texture design of gluten-free bread by mixing under controlled ...

www.semanticscholar.org

Sabina Paulik, Christoph Paczkowski, +2 authors. M. Jekle; Published 19 June 2021; European Food Research and Technology. Gluten-free breads often show a ... › ...

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