Structure and rheological properties of yoghurt gels and stirred yoghurts

M.E. van Marle

Research output: ThesisPhD Thesis - Research UT, graduation externalAcademic

Original languageEnglish
Supervisors/Advisors
  • Mellema, J., Supervisor
  • Walstra, P., Supervisor
  • Zoon, P., Advisor
Award date26 Feb 1998
Place of PublicationEnschede
Publisher
Print ISBNs9036510805
Publication statusPublished - 26 Feb 1998

Keywords

  • METIS-128335

Cite this

van Marle, M. E. (1998). Structure and rheological properties of yoghurt gels and stirred yoghurts. Enschede: Universiteit Twente.
van Marle, M.E.. / Structure and rheological properties of yoghurt gels and stirred yoghurts. Enschede : Universiteit Twente, 1998. 159 p.
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}

Structure and rheological properties of yoghurt gels and stirred yoghurts. / van Marle, M.E.

Enschede : Universiteit Twente, 1998. 159 p.

Research output: ThesisPhD Thesis - Research UT, graduation externalAcademic

TY - THES

T1 - Structure and rheological properties of yoghurt gels and stirred yoghurts

AU - van Marle, M.E.

PY - 1998/2/26

Y1 - 1998/2/26

KW - METIS-128335

M3 - PhD Thesis - Research UT, graduation external

SN - 9036510805

PB - Universiteit Twente

CY - Enschede

ER -

van Marle ME. Structure and rheological properties of yoghurt gels and stirred yoghurts. Enschede: Universiteit Twente, 1998. 159 p.