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Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment

Arima Diah Setiowati UGent (2018)
Please use this url to cite or link to this publication:
author
promoter
UGent
organization
year
type
dissertation
publication status
published
subject
keyword
Whey protein, pectin, heat stability, conjugates, emulsion
pages
XVII, 195 pages
publisher
Ghent University. Faculty of Bioscience Engineering
place of publication
Ghent, Belgium
defense location
Gent : Campus Coupure (lokaal E1.015)
defense date
2018-01-23 16:00
ISBN
9789463570718
language
English
UGent publication?
yes
classification
D1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8545828
handle
http://hdl.handle.net/1854/LU-8545828
date created
2018-01-22 15:26:19
date last changed
2018-03-14 08:27:35
@phdthesis{8545828,
  author       = {Diah Setiowati, Arima},
  isbn         = {9789463570718},
  keyword      = {Whey protein,pectin,heat stability,conjugates,emulsion},
  language     = {eng},
  pages        = {XVII, 195},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment},
  year         = {2018},
}

Chicago
Diah Setiowati, Arima. 2018. “Emulsifying and Stabilizing Properties of Whey Protein : Pectin Conjugates Prepared by Dry Heat Treatment”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Diah Setiowati, A. (2018). Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Diah Setiowati A. Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2018.
MLA
Diah Setiowati, Arima. “Emulsifying and Stabilizing Properties of Whey Protein : Pectin Conjugates Prepared by Dry Heat Treatment.” 2018 : n. pag. Print.