Impact of polysaccharides from lactic acid bacteria on the rheological properties of acid milk gels.
Research output: Contribution to book/conference proceedings/anthology/report › Chapter in book/anthology/report › Contributed › peer-review
Contributors
Details
Original language | English |
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Title of host publication | Annual Transactions of the Nordic Society of Rheology |
Pages | 153-158 |
Volume | 20 |
Publication status | Published - 2012 |
Peer-reviewed | Yes |
Keywords
Keywords
- Lebensmitteltechnologie