Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems
R. Lautenschläger, A. Sadeghi-Mehr, P. Raudsepp, D.A. Brüggemann, S. Drusch, Food Hydrocolloids 77 (2018) 937–944.
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Zeitschriftenaufsatz
| Veröffentlicht
| Englisch
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Zeitschriftentitel
Food Hydrocolloids
Band
77
Zeitschriftennummer
4
Seite
937 - 944
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Lautenschläger R, Sadeghi-Mehr A, Raudsepp P, Brüggemann DA, Drusch S. Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. Food Hydrocolloids. 2018;77(4):937-944.
Lautenschläger, R., Sadeghi-Mehr, A., Raudsepp, P., Brüggemann, D. A., & Drusch, S. (2018). Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. Food Hydrocolloids, 77(4), 937–944.
Lautenschläger R et al. (2018) Dynamic Rheology, Microstructure and Texture Properties of Model Porcine Meat Batter as Affected by Different Cold-Set Binding Systems. Food Hydrocolloids 77, 937–944.
Lautenschläger, Ralf, A. Sadeghi-Mehr, P. Raudsepp, D. A. Brüggemann, and S. Drusch. “Dynamic Rheology, Microstructure and Texture Properties of Model Porcine Meat Batter as Affected by Different Cold-Set Binding Systems.” Food Hydrocolloids 77, no. 4 (2018): 937–44.
Lautenschläger, Ralf, A. Sadeghi-Mehr, P. Raudsepp, D. A. Brüggemann und S. Drusch. 2018. Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. Food Hydrocolloids 77, Nr. 4: 937–944.
Lautenschläger, Ralf ; Sadeghi-Mehr, A. ; Raudsepp, P. ; Brüggemann, D. A. ; Drusch, S.: Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. In: Food Hydrocolloids Bd. 77 (2018), Nr. 4, S. 937–944
R. Lautenschläger, A. Sadeghi-Mehr, P. Raudsepp, D.A. Brüggemann, S. Drusch, Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems, Food Hydrocolloids. 77 (2018) 937–944.
R. Lautenschläger, A. Sadeghi-Mehr, P. Raudsepp, D. A. Brüggemann, and S. Drusch, “Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems,” Food Hydrocolloids, vol. 77, no. 4, pp. 937–944, 2018.
Lautenschläger, Ralf, et al. “Dynamic Rheology, Microstructure and Texture Properties of Model Porcine Meat Batter as Affected by Different Cold-Set Binding Systems.” Food Hydrocolloids, vol. 77, no. 4, 2018, pp. 937–44.
Lautenschläger, Ralf u. a.: Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems, in: Food Hydrocolloids 77 (2018), H. 4, S. 937–944.
Lautenschläger R, Sadeghi-Mehr A, Raudsepp P, Brüggemann DA, Drusch S. Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. Food Hydrocolloids. 2018;77(4):937–44.
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