Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1
Författare
Redaktör
- Peter Fischer
- Philipp Erni
- Erich Windhab
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2006
Språk
Engelska
Publikation/Tidskrift/Serie
International Symposium on Food Rheology and Structure
Dokumenttyp
Konferensbidrag
Ämne
- Food Engineering
Status
Published