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Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts

(2003) FOOD HYDROCOLLOIDS. 17(3). p.311-320
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Keywords
mixture design, dynamic rheology, uniaxial compression, milk dessert, kappa-carrageenan, starch, KAPPA-CARRAGEENAN, STARCH, GELS, GELATION

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Citation

Please use this url to cite or link to this publication:

Chicago
Depypere, Frédéric, Dirk Verbeken, Olivier Thas, and Koen Dewettinck. 2003. “Mixture Design Approach on the Dynamic Rheological and Uniaxial Compression Behaviour of Milk Desserts.” Food Hydrocolloids 17 (3): 311–320.
APA
Depypere, F., Verbeken, D., Thas, O., & Dewettinck, K. (2003). Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts. FOOD HYDROCOLLOIDS, 17(3), 311–320.
Vancouver
1.
Depypere F, Verbeken D, Thas O, Dewettinck K. Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts. FOOD HYDROCOLLOIDS. 2003;17(3):311–20.
MLA
Depypere, Frédéric, Dirk Verbeken, Olivier Thas, et al. “Mixture Design Approach on the Dynamic Rheological and Uniaxial Compression Behaviour of Milk Desserts.” FOOD HYDROCOLLOIDS 17.3 (2003): 311–320. Print.
@article{208191,
  author       = {Depypere, Fr{\'e}d{\'e}ric and Verbeken, Dirk and Thas, Olivier and Dewettinck, Koen},
  issn         = {0268-005X},
  journal      = {FOOD HYDROCOLLOIDS},
  keyword      = {mixture design,dynamic rheology,uniaxial compression,milk dessert,kappa-carrageenan,starch,KAPPA-CARRAGEENAN,STARCH,GELS,GELATION},
  language     = {eng},
  number       = {3},
  pages        = {311--320},
  title        = {Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts},
  url          = {http://dx.doi.org/10.1016/S0268-005X(02)00092-9},
  volume       = {17},
  year         = {2003},
}

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