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

Ipsen, Richard ; Folkenberg, Ditte Marie ; Skriver, Anne and Dejmek, Petr LU orcid (2006) International Symposium on Food Rheology and Structure p.589-590
Please use this url to cite or link to this publication:
author
; ; and
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
host publication
Proceedings of the 4. International Symposium on Food Rheology and Structure
editor
Fischer, Peter ; Erni, Philipp and Windhab, Erich
pages
589 - 590
conference name
International Symposium on Food Rheology and Structure
conference dates
2006-02-19 - 2006-02-23
language
English
LU publication?
yes
id
d509945a-097c-4c61-b04a-95912cb398a7 (old id 586275)
date added to LUP
2016-04-04 13:04:35
date last changed
2018-11-21 21:12:05
@inproceedings{d509945a-097c-4c61-b04a-95912cb398a7,
  author       = {Ipsen, Richard and Folkenberg, Ditte Marie and Skriver, Anne and Dejmek, Petr},
  booktitle    = {Proceedings of the 4. International Symposium on Food Rheology and Structure},
  editor       = {Fischer, Peter and Erni, Philipp and Windhab, Erich},
  language     = {eng},
  pages        = {589--590},
  title        = {The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt},
  year         = {2006},
}