Do microbial exopolysaccharides enhance textural properties of milk gels when added prior to acidification?
Activity: Talk or presentation at external institutions/events › Talk/Presentation › Contributed
Persons and affiliations
- Doris Jaros - , Chair of Food Engineering (Speaker)
- Harald Rohm - , Chair of Food Engineering (Involved person)
Date
9 Apr 2012 → 13 Apr 2012
Description
Speaker: Doris JarosEvent: International Symposion on Food Rheology and Structure
Location: Zürich
Country: Schweiz
Duration of event: 09.04.2012-13.04.2012
Conference
| Title | International Symposion on Food Rheology and Structure |
|---|---|
| Conference number | |
| Duration | 9 - 13 April 2021 |
| Degree of recognition | International event |
| Location | |
| City | Zürich |
| Country | Switzerland |