The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels

Research output: Contribution to journalArticle in a proceedings journalScientificpeer-review

Original languageEnglish
Pages (from-to)205-212
JournalAnnual transactions of the Nordic Rheology Society
Volume16
Publication statusPublished - 2008
MoE publication typeA4 Article in a conference publication
EventNordic Rheology Conference - Copenhagen, Denmark
Duration: 27 Aug 200828 Aug 2008

Cite this

@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",

}

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 journalArticle in a proceedings journalScientificpeer-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 -