Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning
| Originalsprog | Engelsk |
|---|---|
| Titel | Ikke angivet |
| Redaktører | Peter Fischer, Philipp Erni, Erich J. Windhab |
| Antal sider | 5 |
| Forlag | Institute of Food Science and Nutrition |
| Publikationsdato | 2006 |
| Sider | 1-5 |
| Status | Udgivet - 2006 |
| Begivenhed | International Symposium on Food Rheology and Structure - Zürich, Schweiz Varighed: 19 feb. 2006 → 23 feb. 2006 |
Konference
| Konference | International Symposium on Food Rheology and Structure |
|---|---|
| Land | Schweiz |
| By | Zürich |
| Periode | 19/02/2006 → 23/02/2006 |
ID: 8009325