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

R. H. Ipsen, R. V. Andersen, L. Jespersen, M. L. Lao, V. Lohman

    Research output: Contribution to journalJournal articleResearch

    Original languageEnglish
    JournalAnnual transactions of the Nordic Rheology Society
    Volume7
    Pages (from-to)39-42
    Number of pages4
    Publication statusPublished - 1999

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