Standard
The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. / Ipsen, Richard; Folkenberg, Ditte Marie; Skriver, Anne; Dejmek, Petr.
Proceedings of the 4. International Symposium on Food Rheology and Structure. ed. / Peter Fischer; Philipp Erni; Erich J. Windhab. Institute of Food Science and Nutrition, 2006. p. 589-590.
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
Harvard
Ipsen, R, Folkenberg, DM, Skriver, A & Dejmek, P 2006, The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. in P Fischer, P Erni & EJ Windhab (eds), Proceedings of the 4. International Symposium on Food Rheology and Structure. Institute of Food Science and Nutrition, pp. 589-590, International Symposium on Food Rheology and Structure, Zürich, Switzerland, 19/02/2006.
APA
Ipsen, R., Folkenberg, D. M., Skriver, A., & Dejmek, P. (2006). The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. In P. Fischer, P. Erni, & E. J. Windhab (Eds.), Proceedings of the 4. International Symposium on Food Rheology and Structure (pp. 589-590). Institute of Food Science and Nutrition.
Vancouver
Ipsen R, Folkenberg DM, Skriver A, Dejmek P. The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. In Fischer P, Erni P, Windhab EJ, editors, Proceedings of the 4. International Symposium on Food Rheology and Structure. Institute of Food Science and Nutrition. 2006. p. 589-590
Author
Ipsen, Richard ; Folkenberg, Ditte Marie ; Skriver, Anne ; Dejmek, Petr. / The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. Proceedings of the 4. International Symposium on Food Rheology and Structure. editor / Peter Fischer ; Philipp Erni ; Erich J. Windhab. Institute of Food Science and Nutrition, 2006. pp. 589-590
Bibtex
@inproceedings{4e020190a1c011ddb6ae000ea68e967b,
title = "The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt",
author = "Richard Ipsen and Folkenberg, {Ditte Marie} and Anne Skriver and Petr Dejmek",
year = "2006",
language = "English",
pages = "589--590",
editor = "Peter Fischer and Philipp Erni and Windhab, {Erich J.}",
booktitle = "Proceedings of the 4. International Symposium on Food Rheology and Structure",
publisher = "Institute of Food Science and Nutrition",
note = "null ; Conference date: 19-02-2006 Through 23-02-2006",
}
RIS
TY - GEN
T1 - The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt
AU - Ipsen, Richard
AU - Folkenberg, Ditte Marie
AU - Skriver, Anne
AU - Dejmek, Petr
PY - 2006
Y1 - 2006
M3 - Article in proceedings
SP - 589
EP - 590
BT - Proceedings of the 4. International Symposium on Food Rheology and Structure
A2 - Fischer, Peter
A2 - Erni, Philipp
A2 - Windhab, Erich J.
PB - Institute of Food Science and Nutrition
Y2 - 19 February 2006 through 23 February 2006
ER -
