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.

Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1

På svenska

Author

Editor

  • Peter Fischer
  • Philipp Erni
  • Erich Windhab

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2006

Language

English

Publication/Series

International Symposium on Food Rheology and Structure

Document type

Conference paper

Topic

  • Food Engineering

Status

Published