Concepedia
Statistics
Publications
1
Citations
106
H-Index
Active since
1997
Affiliations
ETH Zurich(Current)
Bettina Sigg is an author at ETH Zurich specializing in food chemistry and biochemistry.
Top concepts
BiochemistryFood Chemistry
Publications per year
1997–1997
Characterization of amylose—flavour complexes by DSC and X-ray diffraction
Jeannette Nuessli, Bettina Sigg, Béatrice Conde‐Petit et al. · Food Hydrocolloids · 1997 · 106 citations
Food Chemistry, Biochemistry, X-ray Diffraction +2
1–1 of 1