Thermal gelation of whey protein revisited: a dialogue between LF-NMR and rheology
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
| Originalsprog | Engelsk |
|---|---|
| Titel | Food colloids 2008 : creating structure, delivering functionality; programme and abstracts |
| Antal sider | 1 |
| Forlag | University of Le Mans |
| Publikationsdato | 2008 |
| Sider | PO36 |
| Status | Udgivet - 2008 |
| Begivenhed | Food Colloids 2008 - Le Mans, Frankrig Varighed: 6 apr. 2008 → 9 apr. 2008 |
Konference
| Konference | Food Colloids 2008 |
|---|---|
| Land | Frankrig |
| By | Le Mans |
| Periode | 06/04/2008 → 09/04/2008 |
ID: 33308166