Casein-Based Powders: Characteristics and Rehydration Properties

Publikation: Bidrag til tidsskrift › Review › peer review

49 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Comprehensive Reviews in Food Science and Food Safety
Vol/bind	17
Udgave nummer	1
Sider (fra-til)	240-254
Antal sider	15
ISSN	1541-4337
DOI	https://doi.org/10.1111/1541-4337.12319
Status	Udgivet - jan. 2018

Adgang til dokumentet

@article{1585353841a24d208397b7367f7563a3,

title = "Casein-Based Powders: Characteristics and Rehydration Properties",

keywords = "dairy powders, inter-linked caseins, rehydration stages",

author = "Silva, {Denise Felix da} and Lilia Ahrn{\'e} and Richard Ipsen and Hougaard, {Anni Bygvr{\aa}}",

year = "2018",

month = jan,

doi = "10.1111/1541-4337.12319",

language = "English",

volume = "17",

pages = "240--254",

journal = "Comprehensive Reviews in Food Science and Food Safety",

issn = "1541-4337",

publisher = "Institute of Food Technologists",

number = "1",

}

TY - JOUR

T1 - Casein-Based Powders

T2 - Characteristics and Rehydration Properties

AU - Silva, Denise Felix da

AU - Ahrné, Lilia

AU - Ipsen, Richard

AU - Hougaard, Anni Bygvrå

PY - 2018/1

Y1 - 2018/1

KW - dairy powders

KW - inter-linked caseins

KW - rehydration stages

U2 - 10.1111/1541-4337.12319

DO - 10.1111/1541-4337.12319

M3 - Review

SN - 1541-4337

VL - 17

SP - 240

EP - 254

JO - Comprehensive Reviews in Food Science and Food Safety

JF - Comprehensive Reviews in Food Science and Food Safety

IS - 1

ER -