Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

Standard

Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin : methodological aspects. / Otte, J.; Ipsen, R. H.; Pedersen, P. S.; Wium, H.; Qvist, K. B.

Polish journal of food and nutrition sciences. 2. ed. 1998. p. 227-231.

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

Harvard

Otte, J, Ipsen, RH, Pedersen, PS, Wium, H & Qvist, KB 1998, Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects. in Polish journal of food and nutrition sciences. 2 edn, pp. 227-231, Structure and functionality of food products conference,Mragowo, Poland, 1998, 29/11/2010.

APA

Otte, J., Ipsen, R. H., Pedersen, P. S., Wium, H., & Qvist, K. B. (1998). Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects. In Polish journal of food and nutrition sciences (2 ed., pp. 227-231)

Vancouver

Otte J, Ipsen RH, Pedersen PS, Wium H, Qvist KB. Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects. In Polish journal of food and nutrition sciences. 2 ed. 1998. p. 227-231

Author

Otte, J. ; Ipsen, R. H. ; Pedersen, P. S. ; Wium, H. ; Qvist, K. B. / Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin : methodological aspects. Polish journal of food and nutrition sciences. 2. ed. 1998. pp. 227-231

Bibtex

@inproceedings{88e5d140a1b811ddb6ae000ea68e967b,
title = "Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects",
author = "J. Otte and Ipsen, {R. H.} and Pedersen, {P. S.} and H. Wium and Qvist, {K. B.}",
year = "1998",
language = "English",
pages = "227--231",
booktitle = "Polish journal of food and nutrition sciences",
edition = "2",
note = "null ; Conference date: 29-11-2010",

}

RIS

TY - GEN

T1 - Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin

AU - Otte, J.

AU - Ipsen, R. H.

AU - Pedersen, P. S.

AU - Wium, H.

AU - Qvist, K. B.

PY - 1998

Y1 - 1998

M3 - Article in proceedings

SP - 227

EP - 231

BT - Polish journal of food and nutrition sciences

Y2 - 29 November 2010

ER -

ID: 7738463