Shear structuring as a new method to make anisotropic structures from soy–gluten blends
Autor*in: |
Grabowska, Katarzyna J. [verfasserIn] |
---|
Format: |
Artikel |
---|
Erschienen: |
2014 |
---|
Umfang: |
9 |
---|
Übergeordnetes Werk: |
Enthalten in: Food research international - Barking : Elsevier Science Publ., 1992, 64(2014) vom: Okt., Seite 743-751 |
---|---|
Übergeordnetes Werk: |
volume:64 ; year:2014 ; month:10 ; pages:743-751 ; extent:9 |
Katalog-ID: |
OLC1951941373 |
---|
LEADER | 01000caa a22002652 4500 | ||
---|---|---|---|
001 | OLC1951941373 | ||
003 | DE-627 | ||
005 | 20230714132638.0 | ||
007 | tu | ||
008 | 141007s2014 xx ||||| 00| ||und c | ||
028 | 5 | 2 | |a sw141006_2 |
035 | |a (DE-627)OLC1951941373 | ||
035 | |a (DE-599)GBVOLC1951941373 | ||
035 | |a (KEY)0075213420141000064000000743shearstructuringasanewmethodtomakeanisotropicstruc | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
082 | 0 | 4 | |a 630 |a 640 |a 540 |a 660 |
100 | 1 | |a Grabowska, Katarzyna J. |e verfasserin |4 aut | |
245 | 1 | 0 | |a Shear structuring as a new method to make anisotropic structures from soy–gluten blends |
264 | 1 | |c 2014 | |
300 | |a 9 | ||
336 | |a Text |b txt |2 rdacontent | ||
337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
338 | |a Band |b nc |2 rdacarrier | ||
700 | 1 | |a Tekidou, Stavroula |4 oth | |
700 | 1 | |a Boom, Remko M. |4 oth | |
700 | 1 | |a van der Goot, Atze-Jan |4 oth | |
773 | 0 | 8 | |i Enthalten in |t Food research international |d Barking : Elsevier Science Publ., 1992 |g 64(2014) vom: Okt., Seite 743-751 |w (DE-627)131076213 |w (DE-600)1111695-X |w (DE-576)029165865 |x 0963-9969 |7 nnns |
773 | 1 | 8 | |g volume:64 |g year:2014 |g month:10 |g pages:743-751 |g extent:9 |
912 | |a GBV_USEFLAG_A | ||
912 | |a SYSFLAG_A | ||
912 | |a GBV_OLC | ||
912 | |a SSG-OLC-TEC | ||
912 | |a SSG-OLC-CHE | ||
912 | |a SSG-OLC-PHA | ||
912 | |a SSG-OLC-DE-84 | ||
912 | |a GBV_ILN_70 | ||
912 | |a GBV_ILN_4012 | ||
912 | |a GBV_ILN_4046 | ||
912 | |a GBV_ILN_4219 | ||
951 | |a AR | ||
952 | |d 64 |j 2014 |c 10 |h 743-751 |g 9 |
author_variant |
k j g kj kjg |
---|---|
matchkey_str |
article:09639969:2014----::hasrcuigsnwehdoaenstoisrcue |
hierarchy_sort_str |
2014 |
publishDate |
2014 |
allfields |
sw141006_2 (DE-627)OLC1951941373 (DE-599)GBVOLC1951941373 (KEY)0075213420141000064000000743shearstructuringasanewmethodtomakeanisotropicstruc DE-627 ger DE-627 rakwb 630 640 540 660 Grabowska, Katarzyna J. verfasserin aut Shear structuring as a new method to make anisotropic structures from soy–gluten blends 2014 9 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Tekidou, Stavroula oth Boom, Remko M. oth van der Goot, Atze-Jan oth Enthalten in Food research international Barking : Elsevier Science Publ., 1992 64(2014) vom: Okt., Seite 743-751 (DE-627)131076213 (DE-600)1111695-X (DE-576)029165865 0963-9969 nnns volume:64 year:2014 month:10 pages:743-751 extent:9 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 AR 64 2014 10 743-751 9 |
spelling |
sw141006_2 (DE-627)OLC1951941373 (DE-599)GBVOLC1951941373 (KEY)0075213420141000064000000743shearstructuringasanewmethodtomakeanisotropicstruc DE-627 ger DE-627 rakwb 630 640 540 660 Grabowska, Katarzyna J. verfasserin aut Shear structuring as a new method to make anisotropic structures from soy–gluten blends 2014 9 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Tekidou, Stavroula oth Boom, Remko M. oth van der Goot, Atze-Jan oth Enthalten in Food research international Barking : Elsevier Science Publ., 1992 64(2014) vom: Okt., Seite 743-751 (DE-627)131076213 (DE-600)1111695-X (DE-576)029165865 0963-9969 nnns volume:64 year:2014 month:10 pages:743-751 extent:9 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 AR 64 2014 10 743-751 9 |
allfields_unstemmed |
sw141006_2 (DE-627)OLC1951941373 (DE-599)GBVOLC1951941373 (KEY)0075213420141000064000000743shearstructuringasanewmethodtomakeanisotropicstruc DE-627 ger DE-627 rakwb 630 640 540 660 Grabowska, Katarzyna J. verfasserin aut Shear structuring as a new method to make anisotropic structures from soy–gluten blends 2014 9 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Tekidou, Stavroula oth Boom, Remko M. oth van der Goot, Atze-Jan oth Enthalten in Food research international Barking : Elsevier Science Publ., 1992 64(2014) vom: Okt., Seite 743-751 (DE-627)131076213 (DE-600)1111695-X (DE-576)029165865 0963-9969 nnns volume:64 year:2014 month:10 pages:743-751 extent:9 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 AR 64 2014 10 743-751 9 |
allfieldsGer |
sw141006_2 (DE-627)OLC1951941373 (DE-599)GBVOLC1951941373 (KEY)0075213420141000064000000743shearstructuringasanewmethodtomakeanisotropicstruc DE-627 ger DE-627 rakwb 630 640 540 660 Grabowska, Katarzyna J. verfasserin aut Shear structuring as a new method to make anisotropic structures from soy–gluten blends 2014 9 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Tekidou, Stavroula oth Boom, Remko M. oth van der Goot, Atze-Jan oth Enthalten in Food research international Barking : Elsevier Science Publ., 1992 64(2014) vom: Okt., Seite 743-751 (DE-627)131076213 (DE-600)1111695-X (DE-576)029165865 0963-9969 nnns volume:64 year:2014 month:10 pages:743-751 extent:9 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 AR 64 2014 10 743-751 9 |
allfieldsSound |
sw141006_2 (DE-627)OLC1951941373 (DE-599)GBVOLC1951941373 (KEY)0075213420141000064000000743shearstructuringasanewmethodtomakeanisotropicstruc DE-627 ger DE-627 rakwb 630 640 540 660 Grabowska, Katarzyna J. verfasserin aut Shear structuring as a new method to make anisotropic structures from soy–gluten blends 2014 9 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Tekidou, Stavroula oth Boom, Remko M. oth van der Goot, Atze-Jan oth Enthalten in Food research international Barking : Elsevier Science Publ., 1992 64(2014) vom: Okt., Seite 743-751 (DE-627)131076213 (DE-600)1111695-X (DE-576)029165865 0963-9969 nnns volume:64 year:2014 month:10 pages:743-751 extent:9 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 AR 64 2014 10 743-751 9 |
source |
Enthalten in Food research international 64(2014) vom: Okt., Seite 743-751 volume:64 year:2014 month:10 pages:743-751 extent:9 |
sourceStr |
Enthalten in Food research international 64(2014) vom: Okt., Seite 743-751 volume:64 year:2014 month:10 pages:743-751 extent:9 |
format_phy_str_mv |
Article |
institution |
findex.gbv.de |
dewey-raw |
630 |
isfreeaccess_bool |
false |
container_title |
Food research international |
authorswithroles_txt_mv |
Grabowska, Katarzyna J. @@aut@@ Tekidou, Stavroula @@oth@@ Boom, Remko M. @@oth@@ van der Goot, Atze-Jan @@oth@@ |
publishDateDaySort_date |
2014-10-01T00:00:00Z |
hierarchy_top_id |
131076213 |
dewey-sort |
3630 |
id |
OLC1951941373 |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC1951941373</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230714132638.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">141007s2014 xx ||||| 00| ||und c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">sw141006_2</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1951941373</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1951941373</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0075213420141000064000000743shearstructuringasanewmethodtomakeanisotropicstruc</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">540</subfield><subfield code="a">660</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Grabowska, Katarzyna J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Shear structuring as a new method to make anisotropic structures from soy–gluten blends</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2014</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">9</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Tekidou, Stavroula</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Boom, Remko M.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">van der Goot, Atze-Jan</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food research international</subfield><subfield code="d">Barking : Elsevier Science Publ., 1992</subfield><subfield code="g">64(2014) vom: Okt., Seite 743-751</subfield><subfield code="w">(DE-627)131076213</subfield><subfield code="w">(DE-600)1111695-X</subfield><subfield code="w">(DE-576)029165865</subfield><subfield code="x">0963-9969</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:64</subfield><subfield code="g">year:2014</subfield><subfield code="g">month:10</subfield><subfield code="g">pages:743-751</subfield><subfield code="g">extent:9</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">64</subfield><subfield code="j">2014</subfield><subfield code="c">10</subfield><subfield code="h">743-751</subfield><subfield code="g">9</subfield></datafield></record></collection>
|
author |
Grabowska, Katarzyna J. |
spellingShingle |
Grabowska, Katarzyna J. ddc 630 Shear structuring as a new method to make anisotropic structures from soy–gluten blends |
authorStr |
Grabowska, Katarzyna J. |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)131076213 |
format |
Article |
dewey-ones |
630 - Agriculture & related technologies 640 - Home & family management 540 - Chemistry & allied sciences 660 - Chemical engineering |
delete_txt_mv |
keep |
author_role |
aut |
collection |
OLC |
remote_str |
false |
illustrated |
Not Illustrated |
issn |
0963-9969 |
topic_title |
630 640 540 660 Shear structuring as a new method to make anisotropic structures from soy–gluten blends |
topic |
ddc 630 |
topic_unstemmed |
ddc 630 |
topic_browse |
ddc 630 |
format_facet |
Aufsätze Gedruckte Aufsätze |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
nc |
author2_variant |
s t st r m b rm rmb d g a j v dgaj dgajv |
hierarchy_parent_title |
Food research international |
hierarchy_parent_id |
131076213 |
dewey-tens |
630 - Agriculture 640 - Home & family management 540 - Chemistry 660 - Chemical engineering |
hierarchy_top_title |
Food research international |
isfreeaccess_txt |
false |
familylinks_str_mv |
(DE-627)131076213 (DE-600)1111695-X (DE-576)029165865 |
title |
Shear structuring as a new method to make anisotropic structures from soy–gluten blends |
ctrlnum |
(DE-627)OLC1951941373 (DE-599)GBVOLC1951941373 (KEY)0075213420141000064000000743shearstructuringasanewmethodtomakeanisotropicstruc |
title_full |
Shear structuring as a new method to make anisotropic structures from soy–gluten blends |
author_sort |
Grabowska, Katarzyna J. |
journal |
Food research international |
journalStr |
Food research international |
isOA_bool |
false |
dewey-hundreds |
600 - Technology 500 - Science |
recordtype |
marc |
publishDateSort |
2014 |
contenttype_str_mv |
txt |
container_start_page |
743 |
author_browse |
Grabowska, Katarzyna J. |
container_volume |
64 |
physical |
9 |
class |
630 640 540 660 |
format_se |
Aufsätze |
author-letter |
Grabowska, Katarzyna J. |
dewey-full |
630 640 540 660 |
title_sort |
shear structuring as a new method to make anisotropic structures from soy–gluten blends |
title_auth |
Shear structuring as a new method to make anisotropic structures from soy–gluten blends |
collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 |
title_short |
Shear structuring as a new method to make anisotropic structures from soy–gluten blends |
remote_bool |
false |
author2 |
Tekidou, Stavroula Boom, Remko M. van der Goot, Atze-Jan |
author2Str |
Tekidou, Stavroula Boom, Remko M. van der Goot, Atze-Jan |
ppnlink |
131076213 |
mediatype_str_mv |
n |
isOA_txt |
false |
hochschulschrift_bool |
false |
author2_role |
oth oth oth |
up_date |
2024-07-03T23:50:12.400Z |
_version_ |
1803603790948990976 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC1951941373</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230714132638.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">141007s2014 xx ||||| 00| ||und c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">sw141006_2</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1951941373</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1951941373</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0075213420141000064000000743shearstructuringasanewmethodtomakeanisotropicstruc</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">540</subfield><subfield code="a">660</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Grabowska, Katarzyna J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Shear structuring as a new method to make anisotropic structures from soy–gluten blends</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2014</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">9</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Tekidou, Stavroula</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Boom, Remko M.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">van der Goot, Atze-Jan</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food research international</subfield><subfield code="d">Barking : Elsevier Science Publ., 1992</subfield><subfield code="g">64(2014) vom: Okt., Seite 743-751</subfield><subfield code="w">(DE-627)131076213</subfield><subfield code="w">(DE-600)1111695-X</subfield><subfield code="w">(DE-576)029165865</subfield><subfield code="x">0963-9969</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:64</subfield><subfield code="g">year:2014</subfield><subfield code="g">month:10</subfield><subfield code="g">pages:743-751</subfield><subfield code="g">extent:9</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">64</subfield><subfield code="j">2014</subfield><subfield code="c">10</subfield><subfield code="h">743-751</subfield><subfield code="g">9</subfield></datafield></record></collection>
|
score |
7.4011974 |