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	Mario Jekle Thomas Becker Contact Materials Its Relation Materials and Its Surface Energy Bioprocess Technology

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Leidenschaftliche Jäger des Warums - brot+backwarenwww.brotundbackwaren.de › leidenschaftliche-jaeger-d...

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... von Getreideteigen – Rita Laukemper. Einfluss der Oberflächenstruktur von Werkstoffen der Backwarenindustrie auf die Adhäsionseigenschaften von Teigen.

Erfolgreiche 5. WIG-Tagung mit Preisverleihung - backwelt.de

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Experten referierten über aktuelle Forschungsergebnisse und Projekte. So lautete z. B. das Thema von Rita Laukemper: Zusammenhänge von ...

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LinkedIn: Rita Laukemper | LinkedIn

Rita Laukempers berufliches Profil anzeigen LinkedIn ist das weltweit größte berufliche Netzwerk, das Fach- und Führungskräften wie Rita Laukemper dabei ... Es fehlt: mönchengladbach

Rita Laukemper | Semantic Scholar

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Semantic Scholar profile for Rita Laukemper, with 4 scientific research papers.

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Kontakt - Forschungsförderung & TechnologietransferTUM

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Ing. Rita Laukemper. Tel: + de. EIT Food Accelerator Network. Anna-Sophie Rauschenbach, M.A.. Tel: + › forte › kontakt

[PDF] Surface Energy of Food Contact Materials and Its Relation to...

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Rita Laukemper, T. Becker, M. Jekle; Published 2021; Food and Bioprocess Technology. This study investigates the influence of the surface free energy (SFE ) ...

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Fabrication of Superhydrophobic Surfaces with High and Low ...American Chemical Society

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von B Bhushan · · Zitiert von: 509 — ... Rita Laukemper, Thomas Becker, Mario Jekle. Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion. › doi › abs

Page Baking Europe - spring issue

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Wissenschaftliche Veröffentlichungen

Contact area determination between structured surfaces and ...ScienceDirect

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von R Laukemper · — Rita Laukemper: Conceptualization, Methodology, Writing – original draft, Visualization, Formal analysis. Amelie Ochs: Investigation, Formal ... › pii

texture design Latest Research Papers | ScienceGateScienceGate

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

Journal of Food Engineering | Vol 255, Pages (August 2019) |...

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Time-dependent adhesion behavior between dough and contact surfaces in bakeries. Rita Laukemper, Mario Jekle, Thomas Becker. Pages : Download ...

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Surface Energy of Food Contact Materials and Its Relation to Wheat...

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· ... Technical University of MunichFreising, Germany. Rita Laukemper, Thomas Becker & Mario Jekle. Authors. Rita Laukemper.

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Rita Laukemper - Cereals & Grains AssociationCereals & Grains Association

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› Ri...

15th EYCSTW 15th European Young Cereal Scientists and ...DocPlayer.net

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... Hungary 25 Laukemper Rita Germany 26 Lexhaller Barbara ... using a Peltier baking module Rita Laukemper: Relation between adhesion ... › amp

Article - Effect of lupin flour incorporation of mechanical ScilitScilit

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Rita Laukemper et al. Food and Bioprocess Technology, Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality. › article

Cereal Technology - INGER Verlagsgesellschaft mbHBäckerwelt

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(Rita Laukemper, Ana Maria Giraldo, Silke Hofmann, Margit Jekle, Mario Jekle, Thomas Becker), Artikel als PDF kaufen € inkl. MwSt. › ...

15th EYCSTW 15th European Young Cereal Scientists and Technologists...

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... baking using a Peltier baking module Rita Laukemper: Relation between adhesion properties of cereal doughs and microbial contamination of proofing trays ...

15th EYCSTW

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10:15-10:30, Rita Laukemper: Relation between adhesion properties of cereal doughs and microbial contamination of proofing trays - Influence of the surface ...

DAFTAR PUSTAKA AB, Rodge, Sonkamble SM ETD UGMugm.ac.id

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Paulik, Sabina, Christoph Paczkowski, Rita Laukemper, Thomas Becker, and. Mario Jekle “Texture Design of Gluten-Free Bread by Mixing under. › home › detail_...

Rishika Agarwal email & phone number — Doktorandin at University ...Closely LinkedIn

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Rita Laukemper Doktorandin at Tu München. Email r***.de. Open contact Available for registered users. Alena Jerrentrup Doktorandin at Uni Bonn. › ... › 915👩

Surface Energy of Food Contact Materials and Its Relation X-MOLx-mol.com

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Rita Laukemper , Thomas Becker , Mario Jekle. This study investigates the influence of the surface free energy (SFE) on the adhesion behaviour between wheat ... › paper

ERGEBNISLISTE B2RUN München GESAMTWERTUNGAZSLIDE.COM

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— Rita Laukemper. 00:30: TU München Antje Dittmer. 00:30: The MathWorks GmbH Antonia Weithoener. › ...

Time-dependent adhesion behavior between dough and ...Semantic Scholar

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— Semantic Scholar extracted view of "Time-dependent adhesion behavior between dough and contact surfaces in bakeries" by Rita Laukemper et ... › ...

PROGRAM BOOK. CEREALS October 8 11, San Diego California, U.S.A....

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... Technologies Quality Research Award Best Presentation Rita Laukemper, Technical University of Munich, Germany Time-Dependent Adhesion Behaviour of ...

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