Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt. / Rasmussen, M.A.; Janhøj, Thomas; Ipsen, Richard.
In: Milchwissenschaft, Vol. 62, No. 1, 2007, p. 54-58.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Rasmussen, MA, Janhøj, T & Ipsen, R 2007, 'Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt', Milchwissenschaft, vol. 62, no. 1, pp. 54-58.
APA
Rasmussen, M. A., Janhøj, T., & Ipsen, R. (2007). Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt. Milchwissenschaft, 62(1), 54-58.
Vancouver
Rasmussen MA, Janhøj T, Ipsen R. Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt. Milchwissenschaft. 2007;62(1):54-58.
Author
Bibtex
@article{d432a880a1c211ddb6ae000ea68e967b,
title = "Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt",
author = "M.A. Rasmussen and Thomas Janh{\o}j and Richard Ipsen",
year = "2007",
language = "English",
volume = "62",
pages = "54--58",
journal = "Milchwissenschaft",
issn = "0026-3788",
publisher = "AVA Verlag Allgaeu",
number = "1",
}
RIS
TY - JOUR
T1 - Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt
AU - Rasmussen, M.A.
AU - Janhøj, Thomas
AU - Ipsen, Richard
PY - 2007
Y1 - 2007
M3 - Journal article
VL - 62
SP - 54
EP - 58
JO - Milchwissenschaft
JF - Milchwissenschaft
SN - 0026-3788
IS - 1
ER -
ID: 8080717