Bakery products with reduced fat and sugar content

Oppermann, Anika (PhD candidate)
de Graaf, Kees (Promotor)
Scholten, Elke (Co-promotor)
Stieger, Markus (Co-promotor)

Project: PhD

Status	Finished
Effective start/end date	1/10/12 → 3/03/17

1 internal PhD, WU

Double emulsions as fat replacers: linking emulsion design to stability and sensory perception
Oppermann, A., 3 Mar 2017, Wageningen: Wageningen University. 186 p.
Research output: Thesis › internal PhD, WU

Open Access