Thermal gelation of whey protein revisited: a dialogue between LF-NMR and rheology

Richard Ipsen, Flemming Hofmann Larsen, M.M. Løkke, Dorit Vedel Jensen

Originalsprog	Engelsk
Titel	Food colloids 2008 : creating structure, delivering functionality; programme and abstracts
Antal sider	1
Forlag	University of Le Mans
Publikationsdato	2008
Sider	PO36
Status	Udgivet - 2008
Begivenhed	Food Colloids 2008 - Le Mans, Frankrig Varighed: 6 apr. 2008 → 9 apr. 2008

Citationsformater

Food colloids 2008: creating structure, delivering functionality; programme and abstracts. University of Le Mans, 2008. s. PO36.

Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning

@inbook{4f2912701a2811df8ed1000ea68e967b,

title = "Thermal gelation of whey protein revisited: a dialogue between LF-NMR and rheology",

author = "Richard Ipsen and Larsen, {Flemming Hofmann} and M.M. L{\o}kke and Jensen, {Dorit Vedel}",

year = "2008",

language = "English",

pages = "PO36",

booktitle = "Food colloids 2008",

publisher = "University of Le Mans",

note = "Food Colloids 2008 ; Conference date: 06-04-2008 Through 09-04-2008",

}