Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

Original languageEnglish
Title of host publicationIkke angivet
EditorsPeter Fischer, Philipp Erni, Erich J. Windhab
Number of pages5
PublisherInstitute of Food Science and Nutrition
Publication date2006
Pages1-5
Publication statusPublished - 2006
EventInternational Symposium on Food Rheology and Structure - Zürich, Switzerland
Duration: 19 Feb 200623 Feb 2006

Conference

ConferenceInternational Symposium on Food Rheology and Structure
LandSwitzerland
ByZürich
Periode19/02/200623/02/2006

ID: 8009325