Anne Forker

A Combination of Fat Replacers Enables the Production of Fat-reduced Shortdough Biscuits with High-sensory quality

H. Rohm, Susann Zahn, Anne Forker, 2012, Food and Bioprocess Technology.

Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins

H. Rohm, Susann Zahn, Anne Forker, 2013 .

TWO-DIMENSIONAL MAPPING OF SENSORY TEXTURE DESCRIPTORS

Harald Rohm, Klaus Dürrschmid, Anne Forker, 2010 .

The all England law reports

I. Law, R. Rajani, A. Stella, 1994 .