Anni Bygvrå Hougaard
Associate Professor
ORCID: 0000-0001-9767-4092
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Exchanging emulsifying salt with dairy-based ingredients in cheese powder production
Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
- Published
Stability of cheese emulsions for spray drying
Varming, C., Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2014, In: International Dairy Journal. 39, 1, p. 60-63 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4229594
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752
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Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
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663
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published -
636
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Do food bacteria use radicals to kill each other?
Research output: Contribution to conference › Poster › Research
Published