The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Nanorheological properties of casein

På svenska

Author

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2005

Language

English

Pages

218-229

Publication/Series

Food Colloids: Interactions, Microstructure and Processing

Issue

298

Document type

Conference paper

Publisher

Royal Society of Chemistry

Topic

  • Food Engineering

Conference name

Conference on Food Colloids

Conference date

2004-04-18 - 2004-04-21

Status

Published

ISBN/ISSN/Other

  • ISSN: 0260-6291
  • ISBN: 9780854046386