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Kapitel 2 umfasst die Unterkapitel: Einleitung, Material und Methoden, Probe, rheologische Messung, Ergebnisse sowie Diskussion und Schlussfolgerungen. Kapitel 3 trägt den Titel: Rheologische und mikrobiologische Eigenschaften von Hopfen und bei der Bierherstellung entstehenden Heißtrubpartikeln und Kapitel 4: Tribo-Rheologie von alkoholischem und alkoholfreiem Bier.
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