Anni Bygvrå Hougaard
Associate Professor
ORCID: 0000-0001-9767-4092
Keywords
- Faculty of Science - Dairy technology, Rheology and texture, Cheese, Milk
ID: 4229594
Most downloads
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738
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
646
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published -
622
downloads
Do food bacteria use radicals to kill each other?
Research output: Contribution to conference › Poster › Research
Published