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Marianne Hammershøj

Appearance and Textural Properties of Sheared Low Concentration Potato Protein Gels - Impact of Drying Method, pH, and Ionic Strength

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

DOI

Original languageEnglish
JournalJournal of Food Science
Volume82
Issue9
Pages (from-to)2056-2061
Number of pages6
ISSN0022-1147
DOIs
Publication statusPublished - 2017

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