High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd. / Feng, Ran; van der Berg, Franciscus Winfried J; Lillevang, Søren K.; Ahrné, Lilia.

I: Food Research International, Bind 157, 111192, 2022.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Feng, R, van der Berg, FWJ, Lillevang, SK & Ahrné, L 2022, 'High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd', Food Research International, bind 157, 111192. https://doi.org/10.1016/j.foodres.2022.111192

APA

Feng, R., van der Berg, F. W. J., Lillevang, S. K., & Ahrné, L. (2022). High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd. Food Research International, 157, [111192]. https://doi.org/10.1016/j.foodres.2022.111192

Vancouver

Feng R, van der Berg FWJ, Lillevang SK, Ahrné L. High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd. Food Research International. 2022;157. 111192. https://doi.org/10.1016/j.foodres.2022.111192

Author

Feng, Ran ; van der Berg, Franciscus Winfried J ; Lillevang, Søren K. ; Ahrné, Lilia. / High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd. I: Food Research International. 2022 ; Bind 157.

Bibtex

@article{a9fc38a467a0480a82575531c3b22023,
title = "High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd",
author = "Ran Feng and {van der Berg}, {Franciscus Winfried J} and Lillevang, {S{\o}ren K.} and Lilia Ahrn{\'e}",
year = "2022",
doi = "10.1016/j.foodres.2022.111192",
language = "English",
volume = "157",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd

AU - Feng, Ran

AU - van der Berg, Franciscus Winfried J

AU - Lillevang, Søren K.

AU - Ahrné, Lilia

PY - 2022

Y1 - 2022

U2 - 10.1016/j.foodres.2022.111192

DO - 10.1016/j.foodres.2022.111192

M3 - Journal article

C2 - 35761519

VL - 157

JO - Food Research International

JF - Food Research International

SN - 0963-9969

M1 - 111192

ER -

ID: 302454709