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

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

OriginalsprogEngelsk
TitelProceedings of the 4. International Symposium on Food Rheology and Structure
RedaktørerPeter Fischer, Philipp Erni, Erich J. Windhab
Antal sider2
ForlagInstitute of Food Science and Nutrition
Publikationsdato2006
Sider589-590
StatusUdgivet - 2006
BegivenhedInternational Symposium on Food Rheology and Structure - Zürich, Schweiz
Varighed: 19 feb. 2006 → 23 feb. 2006

Konference

KonferenceInternational Symposium on Food Rheology and Structure
LandSchweiz
ByZürich
Periode19/02/2006 → 23/02/2006

ID: 8009353