The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

Richard Ipsen; Ditte Marie Folkenberg; Anne Skriver; Petr Dejmek

The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

Richard Ipsen, Ditte Marie Folkenberg, Anne Skriver, Petr Dejmek

Original language	English
Title of host publication	Proceedings of the 4. International Symposium on Food Rheology and Structure
Editors	Peter Fischer, Philipp Erni, Erich J. Windhab
Number of pages	2
Publisher	Institute of Food Science and Nutrition
Publication date	2006
Pages	589-590
Publication status	Published - 2006
Event	International Symposium on Food Rheology and Structure - Zürich, Switzerland Duration: 19 Feb 2006 → 23 Feb 2006

Conference

Conference	International Symposium on Food Rheology and Structure
Country/Territory	Switzerland
City	Zürich
Period	19/02/2006 → 23/02/2006

Cite this

Ipsen, R., Folkenberg, D. M., Skriver, A., & Dejmek, P. (2006). The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. In P. Fischer, P. Erni, & E. J. Windhab (Eds.), Proceedings of the 4. International Symposium on Food Rheology and Structure (pp. 589-590). Institute of Food Science and Nutrition.

The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. / Ipsen, Richard; Folkenberg, Ditte Marie; Skriver, Anne et al.

Proceedings of the 4. International Symposium on Food Rheology and Structure. ed. / Peter Fischer; Philipp Erni; Erich J. Windhab. Institute of Food Science and Nutrition, 2006. p. 589-590.

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

Ipsen, R, Folkenberg, DM, Skriver, A & Dejmek, P 2006, The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. in P Fischer, P Erni & EJ Windhab (eds), Proceedings of the 4. International Symposium on Food Rheology and Structure. Institute of Food Science and Nutrition, pp. 589-590, International Symposium on Food Rheology and Structure, Zürich, Switzerland, 19/02/2006.

Ipsen, Richard ; Folkenberg, Ditte Marie ; Skriver, Anne et al. / The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. Proceedings of the 4. International Symposium on Food Rheology and Structure. editor / Peter Fischer ; Philipp Erni ; Erich J. Windhab. Institute of Food Science and Nutrition, 2006. pp. 589-590

@inproceedings{4e020190a1c011ddb6ae000ea68e967b,

title = "The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt",

author = "Richard Ipsen and Folkenberg, {Ditte Marie} and Anne Skriver and Petr Dejmek",

year = "2006",

language = "English",

pages = "589--590",

editor = "Peter Fischer and Philipp Erni and Windhab, {Erich J.}",

booktitle = "Proceedings of the 4. International Symposium on Food Rheology and Structure",

publisher = "Institute of Food Science and Nutrition",

note = "International Symposium on Food Rheology and Structure ; Conference date: 19-02-2006 Through 23-02-2006",

}

TY - GEN

T1 - The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

AU - Ipsen, Richard

AU - Folkenberg, Ditte Marie

AU - Skriver, Anne

AU - Dejmek, Petr

PY - 2006

Y1 - 2006

M3 - Article in proceedings

SP - 589

EP - 590

BT - Proceedings of the 4. International Symposium on Food Rheology and Structure

A2 - Fischer, Peter

A2 - Erni, Philipp

A2 - Windhab, Erich J.

PB - Institute of Food Science and Nutrition

T2 - International Symposium on Food Rheology and Structure

Y2 - 19 February 2006 through 23 February 2006

ER -