Evaluation of crispness in food systems: an example using meringue made with egg or milk protein

R. H. Ipsen, R. V. Andersen, L. Jespersen, M. L. Lao, V. Lohman

Original language	English
Journal	Annual transactions of the Nordic Rheology Society
Volume	7
Pages (from-to)	39-42
Number of pages	4
Publication status	Published - 1999

Cite this

@article{ec501ab0a1b811ddb6ae000ea68e967b,

title = "Evaluation of crispness in food systems: an example using meringue made with egg or milk protein",

author = "Ipsen, {R. H.} and Andersen, {R. V.} and L. Jespersen and Lao, {M. L.} and V. Lohman",

year = "1999",

language = "English",

volume = "7",

pages = "39--42",

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

}

TY - JOUR

T1 - Evaluation of crispness in food systems

T2 - an example using meringue made with egg or milk protein

AU - Ipsen, R. H.

AU - Andersen, R. V.

AU - Jespersen, L.

AU - Lao, M. L.

AU - Lohman, V.

PY - 1999

Y1 - 1999

M3 - Journal article

VL - 7

SP - 39

EP - 42

JO - Annual transactions of the Nordic Rheology Society

JF - Annual transactions of the Nordic Rheology Society

ER -