The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
Original language | English |
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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 |
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Land | Switzerland |
By | Zürich |
Periode | 19/02/2006 → 23/02/2006 |
ID: 8009353