@inproceedings{88e5d140a1b811ddb6ae000ea68e967b,
title = "Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects",
author = "J. Otte and Ipsen, {R. H.} and Pedersen, {P. S.} and H. Wium and Qvist, {K. B.}",
year = "1998",
language = "English",
pages = "227--231",
booktitle = "Polish journal of food and nutrition sciences",
edition = "2",
note = "Structure and functionality of food products conference,Mragowo, Poland, 1998 ; Conference date: 29-11-2010",
}