Anni Bygvrå Hougaard
Associate Professor
ORCID: 0000-0001-9767-4092
1 - 1 out of 1Page size: 500
- Published
Cheese powder as emulsifier in oil-in-water (O/W) emulsions: effect of powder concentration and added emulsifying salt during cheese powder manufacture
da Silva, D. F., Vlachvei, K., Tziouri, D., Hougaard, Anni Bygvrå, Ipsen, Richard & Ahrné, Lilia, 2019, In: LWT. 103, p. 266-270 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4229594
Most downloads
-
750
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
659
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published -
636
downloads
Do food bacteria use radicals to kill each other?
Research output: Contribution to conference › Poster › Research
Published