Gel texture and chain structure of amylomaltase-modified starches compared to gelatin

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Gel texture and chain structure of amylomaltase-modified starches compared to gelatin. / Hansen, Michael Riis; Blennow, Per Gunnar Andreas; Pedersen, Sven; Nørgaard, Lars; Engelsen, Søren Balling.

I: Food Hydrocolloids, Bind 22, Nr. 8, 2008, s. 1551-1566.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Hansen, MR, Blennow, PGA, Pedersen, S, Nørgaard, L & Engelsen, SB 2008, 'Gel texture and chain structure of amylomaltase-modified starches compared to gelatin', Food Hydrocolloids, bind 22, nr. 8, s. 1551-1566. https://doi.org/10.1016/j.foodhyd.2007.10.010

APA

Hansen, M. R., Blennow, P. G. A., Pedersen, S., Nørgaard, L., & Engelsen, S. B. (2008). Gel texture and chain structure of amylomaltase-modified starches compared to gelatin. Food Hydrocolloids, 22(8), 1551-1566. https://doi.org/10.1016/j.foodhyd.2007.10.010

Vancouver

Hansen MR, Blennow PGA, Pedersen S, Nørgaard L, Engelsen SB. Gel texture and chain structure of amylomaltase-modified starches compared to gelatin. Food Hydrocolloids. 2008;22(8):1551-1566. https://doi.org/10.1016/j.foodhyd.2007.10.010

Author

Hansen, Michael Riis ; Blennow, Per Gunnar Andreas ; Pedersen, Sven ; Nørgaard, Lars ; Engelsen, Søren Balling. / Gel texture and chain structure of amylomaltase-modified starches compared to gelatin. I: Food Hydrocolloids. 2008 ; Bind 22, Nr. 8. s. 1551-1566.

Bibtex

@article{fb97fc40dbdd11dd9473000ea68e967b,

title = "Gel texture and chain structure of amylomaltase-modified starches compared to gelatin",

author = "Hansen, {Michael Riis} and Blennow, {Per Gunnar Andreas} and Sven Pedersen and Lars N{\o}rgaard and Engelsen, {S{\o}ren Balling}",

year = "2008",

doi = "10.1016/j.foodhyd.2007.10.010",

language = "English",

volume = "22",

pages = "1551--1566",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

number = "8",

}

RIS

TY - JOUR

T1 - Gel texture and chain structure of amylomaltase-modified starches compared to gelatin

AU - Hansen, Michael Riis

AU - Blennow, Per Gunnar Andreas

AU - Pedersen, Sven

AU - Nørgaard, Lars

AU - Engelsen, Søren Balling

PY - 2008

Y1 - 2008

U2 - 10.1016/j.foodhyd.2007.10.010

DO - 10.1016/j.foodhyd.2007.10.010

M3 - Journal article

VL - 22

SP - 1551

EP - 1566

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 8

ER -

ID: 9534575