Microstructure and viscosity of yoghurt with inulin added as a fat-replacer
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Microstructure and viscosity of yoghurt with inulin added as a fat-replacer. / Ipsen, R. H.; Otte, J.; Lozahic, G.; Qvist, K. B.
In: Annual transactions of the Nordic Rheology Society, Vol. 9, 2001, p. 59-62.Research output: Contribution to journal › Journal article › Research
Harvard
Ipsen, RH, Otte, J, Lozahic, G & Qvist, KB 2001, 'Microstructure and viscosity of yoghurt with inulin added as a fat-replacer', Annual transactions of the Nordic Rheology Society, vol. 9, pp. 59-62.
APA
Ipsen, R. H., Otte, J., Lozahic, G., & Qvist, K. B. (2001). Microstructure and viscosity of yoghurt with inulin added as a fat-replacer. Annual transactions of the Nordic Rheology Society, 9, 59-62.
Vancouver
Ipsen RH, Otte J, Lozahic G, Qvist KB. Microstructure and viscosity of yoghurt with inulin added as a fat-replacer. Annual transactions of the Nordic Rheology Society. 2001;9:59-62.
Author
Bibtex
@article{87441d40a1ba11ddb6ae000ea68e967b,
title = "Microstructure and viscosity of yoghurt with inulin added as a fat-replacer",
author = "Ipsen, {R. H.} and J. Otte and G. Lozahic and Qvist, {K. B.}",
year = "2001",
language = "English",
volume = "9",
pages = "59--62",
journal = "Annual transactions of the Nordic Rheology Society",
}
RIS
TY - JOUR
T1 - Microstructure and viscosity of yoghurt with inulin added as a fat-replacer
AU - Ipsen, R. H.
AU - Otte, J.
AU - Lozahic, G.
AU - Qvist, K. B.
PY - 2001
Y1 - 2001
M3 - Journal article
VL - 9
SP - 59
EP - 62
JO - Annual transactions of the Nordic Rheology Society
JF - Annual transactions of the Nordic Rheology Society
ER -
ID: 7778240