Anni Bygvrå Hougaard
Lektor
ORCID: 0000-0001-9767-4092
1 - 3 ud af 3Pr. side: 10
- 2013
- Udgivet
Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed
Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013, Annual transactions of the Nordic Rheology Society. Sorvari, A. (red.). Bind 21. s. 315-316 2 s.Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
- 2010
- Udgivet
The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese
Hougaard, Anni Bygvrå & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, s. 164-165 2 s.Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
- 2009
- Udgivet
Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties
Hougaard, Anni Bygvrå & Ipsen, Richard, 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. Fischer, P., Pollard, M. & Windhab, E. J. (red.). s. 384-387Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
ID: 4229594
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Cheese powder without emulsifying salt - processing parameters and stability
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
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Do food bacteria use radicals to kill each other?
Publikation: Konferencebidrag › Poster › Forskning
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