Towards improved texture properties of protein-rich foods

Research output: Chapter in Book/Report/Conference proceedingConference paperAcademic

Original languageEnglish
Title of host publicationProceedings 5th International Symposium on Food Rheology and Structure, Zürich, Switzerland, June 15-18, 2009
Place of PublicationZürich
Pages722-723
Publication statusPublished - 2009
Event5th International Symposium on Food Rheology and Structure, Zurich, Switzerland -
Duration: 15 Jun 200918 Jun 2009

Conference

Conference5th International Symposium on Food Rheology and Structure, Zurich, Switzerland
Period15/06/0918/06/09

Cite this

Purwanti, N., van der Goot, A. J., & Boom, R. M. (2009). Towards improved texture properties of protein-rich foods. In Proceedings 5th International Symposium on Food Rheology and Structure, Zürich, Switzerland, June 15-18, 2009 (pp. 722-723).