Evaluation of crispness in food systems: An example using meringue made with egg or milk protein

R. H. Ipsen, Rikke Susanne Vingborg Hedegaard, L. Jespersen, M. L. Lao, V. Lohman

Research output: Contribution to journalJournal articleCommunication

Original languageEnglish
JournalAnnual Transactions of The Nordic Rheology Society
Publication statusPublished - 1999
Externally publishedYes

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