Sensory and rheological characterization of low-fat stirred yogurt
Research output: Contribution to journal › Journal article › peer-review
Standard
Sensory and rheological characterization of low-fat stirred yogurt. / Janhøj, Thomas; Petersen, Charlotte Blangsted; Frøst, Michael Bom; Ipsen, Richard.
In: Journal of Texture Studies, Vol. 3, No. 37, 2006, p. 276-299.Research output: Contribution to journal › Journal article › peer-review
Harvard
Janhøj, T, Petersen, CB, Frøst, MB & Ipsen, R 2006, 'Sensory and rheological characterization of low-fat stirred yogurt', Journal of Texture Studies, vol. 3, no. 37, pp. 276-299.
APA
Janhøj, T., Petersen, C. B., Frøst, M. B., & Ipsen, R. (2006). Sensory and rheological characterization of low-fat stirred yogurt. Journal of Texture Studies, 3(37), 276-299.
Vancouver
Janhøj T, Petersen CB, Frøst MB, Ipsen R. Sensory and rheological characterization of low-fat stirred yogurt. Journal of Texture Studies. 2006;3(37):276-299.
Author
Bibtex
@article{a6bb04d0a1c011ddb6ae000ea68e967b,
title = "Sensory and rheological characterization of low-fat stirred yogurt",
author = "Thomas Janh{\o}j and Petersen, {Charlotte Blangsted} and Fr{\o}st, {Michael Bom} and Richard Ipsen",
year = "2006",
language = "English",
volume = "3",
pages = "276--299",
journal = "Journal of Texture Studies",
issn = "0022-4901",
publisher = "Wiley-Blackwell",
number = "37",
}
RIS
TY - JOUR
T1 - Sensory and rheological characterization of low-fat stirred yogurt
AU - Janhøj, Thomas
AU - Petersen, Charlotte Blangsted
AU - Frøst, Michael Bom
AU - Ipsen, Richard
PY - 2006
Y1 - 2006
M3 - Journal article
VL - 3
SP - 276
EP - 299
JO - Journal of Texture Studies
JF - Journal of Texture Studies
SN - 0022-4901
IS - 37
ER -
ID: 8018052