Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems. / Ipsen, R. H.; Otte, J.; Lomholt, S. B.; Qvist, K. B.
In: Journal of Dairy Research, Vol. 67, 2000, p. 403-413.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Ipsen, RH, Otte, J, Lomholt, SB & Qvist, KB 2000, 'Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems', Journal of Dairy Research, vol. 67, pp. 403-413.
APA
Ipsen, R. H., Otte, J., Lomholt, S. B., & Qvist, K. B. (2000). Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems. Journal of Dairy Research, 67, 403-413.
Vancouver
Ipsen RH, Otte J, Lomholt SB, Qvist KB. Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems. Journal of Dairy Research. 2000;67:403-413.
Author
Bibtex
@article{e389e630a1b911ddb6ae000ea68e967b,
title = "Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems",
author = "Ipsen, {R. H.} and J. Otte and Lomholt, {S. B.} and Qvist, {K. B.}",
year = "2000",
language = "English",
volume = "67",
pages = "403--413",
journal = "Journal of Dairy Research",
issn = "0022-0299",
publisher = "Cambridge University Press",
}
RIS
TY - JOUR
T1 - Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems
AU - Ipsen, R. H.
AU - Otte, J.
AU - Lomholt, S. B.
AU - Qvist, K. B.
PY - 2000
Y1 - 2000
M3 - Journal article
VL - 67
SP - 403
EP - 413
JO - Journal of Dairy Research
JF - Journal of Dairy Research
SN - 0022-0299
ER -
ID: 7763513