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Startpage
Organization
"Glattziehen": Cremige, stabile Texturen in Joghurt und Frischkäse
Publication Type
Lecture
Authors
Nöbel, S.
Year of publication
2014
Conference name
Hohenheimer Milchtechnologie-Seminar
Conference location
Hohenheim
Conference date
26.03.2014
Involved institutions
Soft Matter Science and Dairy Technology
Projects in the course of the publication
Bildung großer kolloidaler Partikel durch Einkopplung von Schwingungen während der Milchfermentation
Größe und mechanische Stabilität der Mikrogelpartikel in Rührjoghurt
Technologischer Prozess als Modulator der Textureigenschaften von Frischkäse
