@phdthesis{https://doi.org/10.22029/jlupub-10454, doi = {10.22029/JLUPUB-10454}, url = {https://jlupub.ub.uni-giessen.de//handle/jlupub/11071}, author = {Stephan, Alexander and {Justus Liebig University Giessen}}, keywords = {alternative Proteinquelle, Basidiomyceten, Textur Profil Analyse, Sensorik, Fleischalternativen, alternative protein source, basidiomycetes, texture profile analysis, sensory analysis, meat alternatives, ddc:570}, language = {de}, title = {Produktentwicklung von innovativen Lebensmitteln auf Basis einer alternativen Proteinquelle aus Basidiomyceten}, publisher = {Universitätsbibliothek Gießen}, year = {2018}, copyright = {In Copyright} }