Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 537647
Title Sterke bewerking voedselingrediënten is onnodig
Author(s) Geerts, M.E.J.
Source Sterke bewerking voedselingrediënten is onnodig, Resource, jrg. 12, nr. 16, p. 8, 2018-04-12, Anja Janssen,
Department(s) Food Process Engineering
Publication type Media appearance
Publication year 2018
About Het gebruik van mild en minimaal bewerkte ingrediënten om voedsel te fabriceren, is een stuk duurzamer dan het gebruik van geraffineerde poeders. Ook blijken die ingrediënten uitstekend hun taak als verdikkingsmiddel of emulgator te vervullen. Dat concludeert Marlies Geerts in haar proefschrift.
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