Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1
(2006)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/586249
- author
- Helstad, Kristina LU ; Gunning, A. Patrick ; Karlsson, Anders Ola ; Ardö, Ylva ; Paulsson, Marie LU and Dejmek, Petr LU
- organization
- publishing date
- 2006
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- International Symposium on Food Rheology and Structure
- editor
- Fischer, Peter ; Erni, Philipp and Windhab, Erich
- language
- English
- LU publication?
- yes
- id
- afbaa456-722b-4cea-8d2a-ad0a879bebfa (old id 586249)
- date added to LUP
- 2016-04-04 12:59:04
- date last changed
- 2018-11-21 21:11:38
@inproceedings{afbaa456-722b-4cea-8d2a-ad0a879bebfa, author = {{Helstad, Kristina and Gunning, A. Patrick and Karlsson, Anders Ola and Ardö, Ylva and Paulsson, Marie and Dejmek, Petr}}, booktitle = {{International Symposium on Food Rheology and Structure}}, editor = {{Fischer, Peter and Erni, Philipp and Windhab, Erich}}, language = {{eng}}, title = {{Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1}}, year = {{2006}}, }