| Original language | English |
|---|---|
| Pages (from-to) | 205-212 |
| Journal | Annual transactions of the Nordic Rheology Society |
| Volume | 16 |
| Publication status | Published - 2008 |
| MoE publication type | A4 Article in a conference publication |
| Event | Nordic Rheology Conference - Copenhagen, Denmark Duration: 27 Aug 2008 → 28 Aug 2008 |
Cite this
Ercili Cura, D., Lille, M., Buchert, J., & Lantto, R. (2008). The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels. Annual transactions of the Nordic Rheology Society, 16, 205-212.
@article{e44e6b734af84916987eaeb070599415,
title = "The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels",
author = "{Ercili Cura}, Dilek and Martina Lille and Johanna Buchert and Raija Lantto",
year = "2008",
language = "English",
volume = "16",
pages = "205--212",
journal = "Annual transactions of the Nordic Rheology Society",
issn = "1601-4057",
publisher = "Nordic Rheology Society NRS",
}
Ercili Cura, D, Lille, M, Buchert, J & Lantto, R 2008, 'The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels', Annual transactions of the Nordic Rheology Society, vol. 16, pp. 205-212.
The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels. / Ercili Cura, Dilek; Lille, Martina; Buchert, Johanna; Lantto, Raija.
In: Annual transactions of the Nordic Rheology Society, Vol. 16, 2008, p. 205-212.Research output: Contribution to journal › Article in a proceedings journal › Scientific › peer-review
TY - JOUR
T1 - The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels
AU - Ercili Cura, Dilek
AU - Lille, Martina
AU - Buchert, Johanna
AU - Lantto, Raija
PY - 2008
Y1 - 2008
M3 - Article in a proceedings journal
VL - 16
SP - 205
EP - 212
JO - Annual transactions of the Nordic Rheology Society
JF - Annual transactions of the Nordic Rheology Society
SN - 1601-4057
ER -
Ercili Cura D, Lille M, Buchert J, Lantto R. The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels. Annual transactions of the Nordic Rheology Society. 2008;16:205-212.