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