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 journal › Journal article › Communication

Original language	English
Journal	Annual Transactions of The Nordic Rheology Society
Publication status	Published - 1999
Externally published	Yes

OpenUrl availability

@article{db9ae72c37b24172ae88e1ad4624513e,

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

author = "Ipsen, {R. H.} and Hedegaard, {Rikke Susanne Vingborg} and L. Jespersen and Lao, {M. L.} and V. Lohman",

year = "1999",

language = "English",

journal = "Annual Transactions of The Nordic Rheology Society",

}

TY - JOUR

T1 - Evaluation of crispness in food systems: An example using meringue made with egg or milk protein

AU - Ipsen, R. H.

AU - Hedegaard, Rikke Susanne Vingborg

AU - Jespersen, L.

AU - Lao, M. L.

AU - Lohman, V.

PY - 1999

Y1 - 1999

M3 - Journal article

JO - Annual Transactions of The Nordic Rheology Society

JF - Annual Transactions of The Nordic Rheology Society

ER -