Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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 proceeding › Article in proceedings › Research
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
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