Discussion session on food gels
Dejmek, Petr LU
and Visschers, RW
(2006)
In Food Hydrocolloids
20(4).
p.446-447
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/416787
- author
- Dejmek, Petr
LU
and Visschers, RW
- organization
- publishing date
- 2006
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food Hydrocolloids
- volume
- 20
- issue
- 4
- pages
- 446 - 447
- publisher
- Elsevier
- external identifiers
-
- wos:000235742600007
- scopus:32244441757
- ISSN
- 0268-005X
- DOI
- 10.1016/j.foodhyd.2005.10.006
- language
- English
- LU publication?
- yes
- id
- 7ff1255e-d64c-496c-8585-f9fe4c9403b3 (old id 416787)
- date added to LUP
- 2016-04-01 11:46:39
- date last changed
- 2023-11-11 00:28:20
@misc{7ff1255e-d64c-496c-8585-f9fe4c9403b3,
author = {{Dejmek, Petr and Visschers, RW}},
issn = {{0268-005X}},
language = {{eng}},
number = {{4}},
pages = {{446--447}},
publisher = {{Elsevier}},
series = {{Food Hydrocolloids}},
title = {{Discussion session on food gels}},
url = {{http://dx.doi.org/10.1016/j.foodhyd.2005.10.006}},
doi = {{10.1016/j.foodhyd.2005.10.006}},
volume = {{20}},
year = {{2006}},
}