Evaluation of crispness in food systems: an example using meringue made with egg or milk protein
Research output: Contribution to journal › Journal article › Research
Standard
Evaluation of crispness in food systems : an example using meringue made with egg or milk protein. / Ipsen, R. H.; Andersen, R. V.; Jespersen, L.; Lao, M. L.; Lohman, V.
In: Annual transactions of the Nordic Rheology Society, Vol. 7, 1999, p. 39-42.Research output: Contribution to journal › Journal article › Research
Harvard
Ipsen, RH, Andersen, RV, Jespersen, L, Lao, ML & Lohman, V 1999, 'Evaluation of crispness in food systems: an example using meringue made with egg or milk protein', Annual transactions of the Nordic Rheology Society, vol. 7, pp. 39-42.
APA
Ipsen, R. H., Andersen, R. V., Jespersen, L., Lao, M. L., & Lohman, V. (1999). Evaluation of crispness in food systems: an example using meringue made with egg or milk protein. Annual transactions of the Nordic Rheology Society, 7, 39-42.
Vancouver
Ipsen RH, Andersen RV, Jespersen L, Lao ML, Lohman V. Evaluation of crispness in food systems: an example using meringue made with egg or milk protein. Annual transactions of the Nordic Rheology Society. 1999;7:39-42.
Author
Bibtex
@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",
}
RIS
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 -
ID: 7745419