Rheological characteristics of milk protein gels - influence of stabilising bonds
- Publication Type
- Contribution to conference
- Authors
- Keim, S.; Hinrichs, J.
- Year of publication
- 2003
- Published in
- Tagungsband
- Editor
- ISFRS
- Pubisher
- Laboratory of Food Process Engineering, ETH Zürich , Zürich
- Page (from - to)
- 567
- Conference name
- 3rd International Symposium on Food Rheology and Structure
- Conference location
- Zürich
- Conference date
- 09.02.2003