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 journal › Journal article › Research

Original language	English
Journal	Annual transactions of the Nordic Rheology Society
Volume	7
Pages (from-to)	39-42
Number of pages	4
Publication status	Published - 1999

Cite this

@article{ec501ab0a1b811ddb6ae000ea68e967b,

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

author = "Ipsen, {R. H.} and Andersen, {R. V.} and L. Jespersen and Lao, {M. L.} and V. Lohman",

year = "1999",

language = "English",

volume = "7",

pages = "39--42",

journal = "Annual transactions of the Nordic Rheology Society",

}

TY - JOUR

T1 - Evaluation of crispness in food systems

T2 - an example using meringue made with egg or milk protein

AU - Ipsen, R. H.

AU - Andersen, R. V.

AU - Jespersen, L.

AU - Lao, M. L.

AU - Lohman, V.

PY - 1999

Y1 - 1999

M3 - Journal article

VL - 7

SP - 39

EP - 42

JO - Annual transactions of the Nordic Rheology Society

JF - Annual transactions of the Nordic Rheology Society

ER -