Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH

Research output: Contribution to journalJournal articleResearch

Standard

Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH. / Ipsen, R. H.; Otte, J.; Schumacher, E.

In: Annual transactions of the Nordic Rheology Society, Vol. 5, 1997, p. 48-50.

Research output: Contribution to journalJournal articleResearch

Harvard

Ipsen, RH, Otte, J & Schumacher, E 1997, 'Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH', Annual transactions of the Nordic Rheology Society, vol. 5, pp. 48-50.

APA

Ipsen, R. H., Otte, J., & Schumacher, E. (1997). Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH. Annual transactions of the Nordic Rheology Society, 5, 48-50.

Vancouver

Ipsen RH, Otte J, Schumacher E. Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH. Annual transactions of the Nordic Rheology Society. 1997;5:48-50.

Author

Ipsen, R. H. ; Otte, J. ; Schumacher, E. / Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH. In: Annual transactions of the Nordic Rheology Society. 1997 ; Vol. 5. pp. 48-50.

Bibtex

@article{60a44b90a1b711ddb6ae000ea68e967b,
title = "Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH",
author = "Ipsen, {R. H.} and J. Otte and E. Schumacher",
year = "1997",
language = "English",
volume = "5",
pages = "48--50",
journal = "Annual transactions of the Nordic Rheology Society",

}

RIS

TY - JOUR

T1 - Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH

AU - Ipsen, R. H.

AU - Otte, J.

AU - Schumacher, E.

PY - 1997

Y1 - 1997

M3 - Journal article

VL - 5

SP - 48

EP - 50

JO - Annual transactions of the Nordic Rheology Society

JF - Annual transactions of the Nordic Rheology Society

ER -

ID: 7719342