The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

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

Richard Ipsen, Ditte Marie Folkenberg, Anne Skriver, Petr Dejmek

Original languageEnglish
Title of host publicationProceedings of the 4. International Symposium on Food Rheology and Structure
EditorsPeter Fischer, Philipp Erni, Erich J. Windhab
Number of pages2
PublisherInstitute of Food Science and Nutrition
Publication date2006
Publication statusPublished - 2006
EventInternational Symposium on Food Rheology and Structure - Zürich, Switzerland
Duration: 19 Feb 200623 Feb 2006


ConferenceInternational Symposium on Food Rheology and Structure

ID: 8009353