Virtual and experimental studies for establishing an emerging bakery technology with substitution of baking yeast by particulate CO2 hydrates

Mobarak MM, Claßen T, Frühling Y, Srivastava S, Kollemparembil AM, Grill B, Zettel V, Hitzmann B, Delgado A (2022)

Publication Type: Conference contribution, Abstract of a poster

Publication year: 2022

Event location: Copenhagen DK

Authors with CRIS profile

Mohammad Ibrahim Mobarak Mohammad Lehrstuhl für Strömungsmechanik Timo Claßen Lehrstuhl für Strömungsmechanik Yvonne Frühling Technische Fakultät Bernhard Grill Fachbereich Wirtschaftswissenschaften

Involved external institutions

German Engineering Research and Development Center LSTME KR Korea, Republic of (KR) Universität Hohenheim DE Germany (DE)

How to cite

APA:

Mobarak, M.M., Claßen, T., Frühling, Y., Srivastava, S., Kollemparembil, A.M., Grill, B.,... Delgado, A. (2022). Virtual and experimental studies for establishing an emerging bakery technology with substitution of baking yeast by particulate CO2 hydrates. Poster presentation at HPBB2022, Copenhagen, DK.

MLA:

Mobarak, Mohammad Mobarak, et al. "Virtual and experimental studies for establishing an emerging bakery technology with substitution of baking yeast by particulate CO2 hydrates." Presented at HPBB2022, Copenhagen 2022.

BibTeX: Download