Myseproteiner som emulgator og stabilisator i høytrykksprosesserte dressinger : sammenhengen mellom mikrostruktur, sensoriske egenskaper og aromafrigjøring

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Bibliographic Details
Published inDoctor scientiarum thesis / Agricultural University of Norway Vol. 15
Main Author Christiansen, Kirsti Forstrøm
Format Book
LanguageEnglish
Published Ås Department of Chemistry, Biotechnology and Food Science, Agricultural University of Norway 2004
Subjects
Emulsifiers
Food technology
High pressure technology
Hydrolyzed proteins
Image analysis
Norway
Organoleptic analysis
Organoleptic properties
Sauces
Sensors
Smell
Stabilizers
Texture
Volatile compounds
Whey protein
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Bibliography:041747631
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82-575-0598-6
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ISBN:9788257505981
8257505986