Promotie

Clustering of oil droplets in foods. Implications on rheology, tribology and sensory perception

Promovendus Philipp PL (Philipp) Fuhrmann MSc
Promotor prof.dr. MA (Markus) Stieger
dr. E (Elke) Scholten
Copromotor dr.ir. G (Guido) Sala
Organisatie Wageningen University, Physics and Physical Chemistry of Foods
Datum

ma 29 juni 2020 13:30 tot 15:00

Locatie