Evaluation of crispness in food systems: an example using meringue made with egg or milk protein
Research output: Contribution to journal › Journal article › Research
| Original language | English |
|---|---|
| Journal | Annual transactions of the Nordic Rheology Society |
| Volume | 7 |
| Pages (from-to) | 39-42 |
| Number of pages | 4 |
| Publication status | Published - 1999 |
ID: 7745419