Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH

R. H. Ipsen; J. Otte; E. Schumacher

Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH

Original language	English
Journal	Annual transactions of the Nordic Rheology Society
Volume	5
Pages (from-to)	48-50
Number of pages	3
Publication status	Published - 1997

Cite this

@article{60a44b90a1b711ddb6ae000ea68e967b,

title = "Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH",

author = "Ipsen, {R. H.} and J. Otte and E. Schumacher",

year = "1997",

language = "English",

volume = "5",

pages = "48--50",

journal = "Annual transactions of the Nordic Rheology Society",

}

TY - JOUR

T1 - Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH

AU - Ipsen, R. H.

AU - Otte, J.

AU - Schumacher, E.

PY - 1997

Y1 - 1997

M3 - Journal article

VL - 5

SP - 48

EP - 50

JO - Annual transactions of the Nordic Rheology Society

JF - Annual transactions of the Nordic Rheology Society

ER -