The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

Richard Ipsen; Ditte Marie Folkenberg; Anne Skriver; Petr Dejmek

The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

Richard Ipsen, Ditte Marie Folkenberg, Anne Skriver, Petr Dejmek

Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

Original language	English
Title of host publication	Proceedings of the 4. International Symposium on Food Rheology and Structure
Editors	Peter Fischer, Philipp Erni, Erich Windhab
Pages	589-590
Publication status	Published - 2006
Event	International Symposium on Food Rheology and Structure - Zürich, Schweiz Duration: 2006 Feb 19 → 2006 Feb 23

Conference

Conference	International Symposium on Food Rheology and Structure
Period	2006/02/19 → 2006/02/23

Subject classification (UKÄ)

Food Engineering

Cite this

@inproceedings{d509945a097c4c61b04a95912cb398a7,

title = "The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt",

author = "Richard Ipsen and Folkenberg, {Ditte Marie} and Anne Skriver and Petr Dejmek",

year = "2006",

language = "English",

pages = "589--590",

editor = "Peter Fischer and Philipp Erni and Erich Windhab",

booktitle = "Proceedings of the 4. International Symposium on Food Rheology and Structure",

note = "International Symposium on Food Rheology and Structure ; Conference date: 19-02-2006 Through 23-02-2006",

}

Ipsen, R, Folkenberg, DM, Skriver, A & Dejmek, P 2006, The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. in P Fischer, P Erni & E Windhab (eds), Proceedings of the 4. International Symposium on Food Rheology and Structure. pp. 589-590, International Symposium on Food Rheology and Structure, 2006/02/19.

The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt. / Ipsen, Richard; Folkenberg, Ditte Marie; Skriver, Anne et al.
Proceedings of the 4. International Symposium on Food Rheology and Structure. ed. / Peter Fischer; Philipp Erni; Erich Windhab. 2006. p. 589-590.

Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

TY - GEN

T1 - The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

AU - Ipsen, Richard

AU - Folkenberg, Ditte Marie

AU - Skriver, Anne

AU - Dejmek, Petr

PY - 2006

Y1 - 2006

M3 - Paper in conference proceeding

SP - 589

EP - 590

BT - Proceedings of the 4. International Symposium on Food Rheology and Structure

A2 - Fischer, Peter

A2 - Erni, Philipp

A2 - Windhab, Erich

T2 - International Symposium on Food Rheology and Structure

Y2 - 19 February 2006 through 23 February 2006

ER -