Standard
Casein-Based Powders : Characteristics and Rehydration Properties. / Silva, Denise Felix da; Ahrné, Lilia; Ipsen, Richard; Hougaard, Anni Bygvrå.
I:
Comprehensive Reviews in Food Science and Food Safety, Bind 17, Nr. 1, 2018, s. 240-254.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Harvard
Silva, DFD
, Ahrné, L, Ipsen, R & Hougaard, AB 2018, '
Casein-Based Powders: Characteristics and Rehydration Properties',
Comprehensive Reviews in Food Science and Food Safety, bind 17, nr. 1, s. 240-254.
https://doi.org/10.1111/1541-4337.12319APA
Silva, D. F. D.
, Ahrné, L., Ipsen, R., & Hougaard, A. B. (2018).
Casein-Based Powders: Characteristics and Rehydration Properties.
Comprehensive Reviews in Food Science and Food Safety,
17(1), 240-254.
https://doi.org/10.1111/1541-4337.12319Vancouver
Silva DFD
, Ahrné L, Ipsen R, Hougaard AB.
Casein-Based Powders: Characteristics and Rehydration Properties.
Comprehensive Reviews in Food Science and Food Safety. 2018;17(1):240-254.
https://doi.org/10.1111/1541-4337.12319Author
Silva, Denise Felix da ; Ahrné, Lilia ; Ipsen, Richard ; Hougaard, Anni Bygvrå. / Casein-Based Powders : Characteristics and Rehydration Properties. I: Comprehensive Reviews in Food Science and Food Safety. 2018 ; Bind 17, Nr. 1. s. 240-254.
Bibtex
@article{1585353841a24d208397b7367f7563a3,
title = "Casein-Based Powders: Characteristics and Rehydration Properties",
keywords = "dairy powders, inter-linked caseins, rehydration stages",
author = "Silva, {Denise Felix da} and Lilia Ahrn{\'e} and Richard Ipsen and Hougaard, {Anni Bygvr{\aa}}",
year = "2018",
doi = "10.1111/1541-4337.12319",
language = "English",
volume = "17",
pages = "240--254",
journal = "Comprehensive Reviews in Food Science and Food Safety",
issn = "1541-4337",
publisher = "Institute of Food Technologists",
number = "1",
}
RIS
TY - JOUR
T1 - Casein-Based Powders
T2 - Characteristics and Rehydration Properties
AU - Silva, Denise Felix da
AU - Ahrné, Lilia
AU - Ipsen, Richard
AU - Hougaard, Anni Bygvrå
PY - 2018
Y1 - 2018
KW - dairy powders
KW - inter-linked caseins
KW - rehydration stages
U2 - 10.1111/1541-4337.12319
DO - 10.1111/1541-4337.12319
M3 - Review
VL - 17
SP - 240
EP - 254
JO - Comprehensive Reviews in Food Science and Food Safety
JF - Comprehensive Reviews in Food Science and Food Safety
SN - 1541-4337
IS - 1
ER -
