Microparticulated whey protein as fat replacer in yoghurt

Isabel Celigueta Torres; Richard Ipsen; Jes Christian Knudsen; Bente Bjerre Østergaard

Microparticulated whey protein as fat replacer in yoghurt

Isabel Celigueta Torres, Richard Ipsen, Jes Christian Knudsen, Bente Bjerre Østergaard

Original language	English
Title of host publication	ISFRS 2009 : proceedings of the 5. international symposium on food rheology and structure
Editors	Peter Fischer, Michael Pollard, Erich J. Windhab
Number of pages	4
Publisher	Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik
Publication date	2009
Pages	404-407
Publication status	Published - 2009
Event	International Symposium on Food Rheology and Structure - Zürich, Switzerland Duration: 15 Jun 2009 → 18 Jun 2009

Conference

Conference	International Symposium on Food Rheology and Structure
Country/Territory	Switzerland
City	Zürich
Period	15/06/2009 → 18/06/2009

Cite this

Celigueta Torres, I., Ipsen, R., Knudsen, J. C., & Østergaard, B. B. (2009). Microparticulated whey protein as fat replacer in yoghurt. In P. Fischer, M. Pollard, & E. J. Windhab (Eds.), ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure (pp. 404-407). Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik.

Microparticulated whey protein as fat replacer in yoghurt. / Celigueta Torres, Isabel; Ipsen, Richard; Knudsen, Jes Christian et al.

ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure. ed. / Peter Fischer; Michael Pollard; Erich J. Windhab. Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik, 2009. p. 404-407.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Celigueta Torres, I, Ipsen, R, Knudsen, JC & Østergaard, BB 2009, Microparticulated whey protein as fat replacer in yoghurt. in P Fischer, M Pollard & EJ Windhab (eds), ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure. Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik, pp. 404-407, International Symposium on Food Rheology and Structure, Zürich, Switzerland, 15/06/2009.

Celigueta Torres, Isabel ; Ipsen, Richard ; Knudsen, Jes Christian et al. / Microparticulated whey protein as fat replacer in yoghurt. ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure. editor / Peter Fischer ; Michael Pollard ; Erich J. Windhab. Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik, 2009. pp. 404-407

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