- Author
- Qurrotul A'yun (UGent)
- Promoter
- Paul Van der Meeren (UGent) and Chusnul Hidayat
- Organization
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01HW4TAR71JZ75AQQJWGT8HKDY
- MLA
- A’yun, Qurrotul. Emulsifying and Heat Stabilizing Properties of Whey Protein-Lactose Conjugates. Ghent University. Faculty of Bioscience Engineering, 2024.
- APA
- A’yun, Q. (2024). Emulsifying and heat stabilizing properties of whey protein-lactose conjugates. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
- Chicago author-date
- A’yun, Qurrotul. 2024. “Emulsifying and Heat Stabilizing Properties of Whey Protein-Lactose Conjugates.” Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
- Chicago author-date (all authors)
- A’yun, Qurrotul. 2024. “Emulsifying and Heat Stabilizing Properties of Whey Protein-Lactose Conjugates.” Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
- Vancouver
- 1.A’yun Q. Emulsifying and heat stabilizing properties of whey protein-lactose conjugates. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2024.
- IEEE
- [1]Q. A’yun, “Emulsifying and heat stabilizing properties of whey protein-lactose conjugates,” Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium, 2024.
@phdthesis{01HW4TAR71JZ75AQQJWGT8HKDY,
author = {{A'yun, Qurrotul}},
isbn = {{9789463577359}},
language = {{eng}},
pages = {{XIII, 185}},
publisher = {{Ghent University. Faculty of Bioscience Engineering}},
school = {{Ghent University}},
title = {{Emulsifying and heat stabilizing properties of whey protein-lactose conjugates}},
year = {{2024}},
}