Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning
Originalsprog | Engelsk |
---|---|
Tidsskrift | Annual transactions of the Nordic Rheology Society |
Vol/bind | 5 |
Sider (fra-til) | 48-50 |
Antal sider | 3 |
Status | Udgivet - 1997 |
ID: 7719342