Anni Bygvrå Hougaard
Associate Professor
ORCID: 0000-0001-9767-4092
1 - 1 out of 1Page size: 10
- 2013
- Published
Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed
Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013, Annual transactions of the Nordic Rheology Society. Sorvari, A. (ed.). Vol. 21. p. 315-316 2 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
ID: 4229594
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Cheese powder without emulsifying salt - processing parameters and stability
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Do food bacteria use radicals to kill each other?
Research output: Contribution to conference › Poster › Research
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