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Rheological properties of gelled dairy desserts as influenced by composition

Dirk Verbeken, Olivier Thas UGent and Koen Dewettinck UGent (2003) COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES. 68(3). p.311-314
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
Comm. Agric. Appl. Biol. Sci.
volume
68
issue
3
pages
311 - 314
ISSN
1379-1176
language
English
UGent publication?
yes
classification
A4
id
289011
handle
http://hdl.handle.net/1854/LU-289011
date created
2004-06-01 10:15:00
date last changed
2012-03-07 11:30:38
@article{289011,
  author       = {Verbeken, Dirk and Thas, Olivier and Dewettinck, Koen},
  issn         = {1379-1176},
  journal      = {COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES},
  language     = {eng},
  number       = {3},
  pages        = {311--314},
  title        = {Rheological properties of gelled dairy desserts as influenced by composition},
  volume       = {68},
  year         = {2003},
}

Chicago
Verbeken, Dirk, Olivier Thas, and Koen Dewettinck. 2003. “Rheological Properties of Gelled Dairy Desserts as Influenced by Composition.” Communications in Agricultural and Applied Biological Sciences 68 (3): 311–314.
APA
Verbeken, D., Thas, O., & Dewettinck, K. (2003). Rheological properties of gelled dairy desserts as influenced by composition. COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES, 68(3), 311–314.
Vancouver
1.
Verbeken D, Thas O, Dewettinck K. Rheological properties of gelled dairy desserts as influenced by composition. COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES. 2003;68(3):311–4.
MLA
Verbeken, Dirk, Olivier Thas, and Koen Dewettinck. “Rheological Properties of Gelled Dairy Desserts as Influenced by Composition.” COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES 68.3 (2003): 311–314. Print.