Physical stability of chocolate milk.

Th. van den Boomgaard, T. van Vliet, A.C.M. van Hooydonk

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	279-291
Journal	International Journal of Food Science and Technology
Volume	22
DOIs	https://doi.org/10.1111/j.1365-2621.1987.tb00489.x
Publication status	Published - 1987

Keywords

@article{9cd657f7a64b43a587baa0f037ce9f92,

title = "Physical stability of chocolate milk.",

keywords = "Chocolate milk, cocoa powder, heat stability, protein adsorption, protein network, rheology, weak gel",

author = "{van den Boomgaard}, Th. and {van Vliet}, T. and {van Hooydonk}, A.C.M.",

year = "1987",

doi = "10.1111/j.1365-2621.1987.tb00489.x",

language = "English",

volume = "22",

pages = "279--291",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - Physical stability of chocolate milk.

AU - van den Boomgaard, Th.

AU - van Vliet, T.

AU - van Hooydonk, A.C.M.

PY - 1987

Y1 - 1987

KW - Chocolate milk

KW - cocoa powder

KW - heat stability

KW - protein adsorption

KW - protein network

KW - rheology

KW - weak gel

U2 - 10.1111/j.1365-2621.1987.tb00489.x

DO - 10.1111/j.1365-2621.1987.tb00489.x

M3 - Article

SN - 0950-5423

VL - 22

SP - 279

EP - 291

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -