Tamara Schmid

https://www.zhaw.ch/de/lsfm/institute-zentren/ilgi/technologie/

• Abklärung der Eignung von Schweizer Rispenhirse für die Teigwarenherstellung / Team member / Project ongoing
• PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials / Project co-leader / Project completed

• Schmid, Tamara; Baumer, Beatrice; Rüegg, Ramona; Näf, Patrick; Kinner, Mathias; Müller, Nadina,

  2020.

  Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products.

  International Journal of Food Science & Technology.

  55(8), pp. 2990-2999.

  Available from: https://doi.org/10.1111/ijfs.14564

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