Influence of processing on rheology and structure of concentrated caseinate-fat systems

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Original language	English
Title of host publication	Proceedings 4th International Symposium on Food Rheology and Structure (ISFRS), Zurich 2006
Place of Publication	Zurich
Pages	251-255
Publication status	Published - 2006
Event	4th International Symposium on Food Rheology and Structure (ISFRS) - Duration: 19 Feb 2006 → 23 Feb 2006

Conference/symposium	4th International Symposium on Food Rheology and Structure (ISFRS)
Period	19/02/06 → 23/02/06

Cite this

@inbook{c737c63bbb24453fafdac620f4032ed0,

title = "Influence of processing on rheology and structure of concentrated caseinate-fat systems",

author = "J.M. Manski and \{van der Goot\}, A.J. and R.M. Boom",

year = "2006",

language = "English",

pages = "251--255",

booktitle = "Proceedings 4th International Symposium on Food Rheology and Structure (ISFRS), Zurich 2006",

note = "4th International Symposium on Food Rheology and Structure (ISFRS) ; Conference date: 19-02-2006 Through 23-02-2006",

}

TY - CHAP

T1 - Influence of processing on rheology and structure of concentrated caseinate-fat systems

AU - Manski, J.M.

AU - van der Goot, A.J.

AU - Boom, R.M.

PY - 2006

Y1 - 2006

M3 - Abstract

SP - 251

EP - 255

BT - Proceedings 4th International Symposium on Food Rheology and Structure (ISFRS), Zurich 2006

CY - Zurich

T2 - 4th International Symposium on Food Rheology and Structure (ISFRS)

Y2 - 19 February 2006 through 23 February 2006

ER -