Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

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Standard

Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics. / Arltoft, D.; Madsen, F.; Ipsen, Richard Holstein.

I: Food Hydrocolloids, Bind 22, Nr. 4, 2008, s. 660-673.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Arltoft, D, Madsen, F & Ipsen, RH 2008, 'Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics', Food Hydrocolloids, bind 22, nr. 4, s. 660-673. https://doi.org/10.1016/j.foodhyd.2007.01.025

APA

Arltoft, D., Madsen, F., & Ipsen, R. H. (2008). Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics. Food Hydrocolloids, 22(4), 660-673. https://doi.org/10.1016/j.foodhyd.2007.01.025

Vancouver

Arltoft D, Madsen F, Ipsen RH. Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics. Food Hydrocolloids. 2008;22(4):660-673. https://doi.org/10.1016/j.foodhyd.2007.01.025

Author

Arltoft, D. ; Madsen, F. ; Ipsen, Richard Holstein. / Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics. I: Food Hydrocolloids. 2008 ; Bind 22, Nr. 4. s. 660-673.

Bibtex

@article{f193e8c0a1c311ddb6ae000ea68e967b,
title = "Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics",
keywords = "Former LIFE faculty, Direct immunostaining; Polysaccharides; CLSM; Dairy desserts; Microstructure; Antibody",
author = "D. Arltoft and F. Madsen and Ipsen, {Richard Holstein}",
year = "2008",
doi = "10.1016/j.foodhyd.2007.01.025",
language = "English",
volume = "22",
pages = "660--673",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

AU - Arltoft, D.

AU - Madsen, F.

AU - Ipsen, Richard Holstein

PY - 2008

Y1 - 2008

KW - Former LIFE faculty

KW - Direct immunostaining; Polysaccharides; CLSM; Dairy desserts; Microstructure; Antibody

U2 - 10.1016/j.foodhyd.2007.01.025

DO - 10.1016/j.foodhyd.2007.01.025

M3 - Journal article

VL - 22

SP - 660

EP - 673

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 4

ER -

ID: 8106245