Use of ß-lactoglobulin as ingredient of dessert foam and its effect on the structure
| dc.contributor.author | Rantamäki, Pirjo | - |
| dc.contributor.author | Koskinen, Päivi | - |
| dc.contributor.author | Tupasela, Tuomo | - |
| dc.contributor.author | Vasara, Erkki | - |
| dc.contributor.cs | Associazione Italiana Lattiero Casearia Assolatte | - |
| dc.contributor.cs | Italian Commettee of FIL/IDF | - |
| dc.contributor.department | Maatalouden tutkimuskeskus (MTT) / ETL Elintarvikkeiden tutkimuslaitos / Elintarviketeknologian laboratorio ETT | - |
| dc.contributor.department | Maatalouden tutkimuskeskus (MTT) / ETL Elintarvikkeiden tutkimuslaitos / Elintarviketeknologian laboratorio ETT | - |
| dc.contributor.department | Maatalouden tutkimuskeskus (MTT) / ETL Elintarvikkeiden tutkimuslaitos / Elintarviketeknologian laboratorio ETT | - |
| dc.contributor.department | Maatalouden tutkimuskeskus (MTT) / ETL Elintarvikkeiden tutkimuslaitos / Elintarviketeknologian laboratorio ETT | - |
| dc.date.accepted | 1998-02-12 | - |
| dc.date.accessioned | 2013-03-19T10:59:57Z | |
| dc.date.accessioned | 2025-05-29T02:54:28Z | |
| dc.date.available | 2013-03-19T10:59:57Z | |
| dc.date.created | 1997-10-30 | - |
| dc.date.issued | 1997 | - |
| dc.description.dac | ok | - |
| dc.description.sta | v | - |
| dc.description.ubb | ETT | - |
| dc.format.bitstream | false | |
| dc.format.pagerange | p. 66 | - |
| dc.identifier.olddbid | 413861 | |
| dc.identifier.oldhandle | 10024/472879 | |
| dc.identifier.uri | https://jukuri.luke.fi/handle/11111/53228 | |
| dc.language | eng | - |
| dc.publisher.place | it | - |
| dc.publisher.place | Vicenza | - |
| dc.relation.conference | Texture of Fermented Milk Products and Dairy Desserts; Vicenza, 1997 | - |
| dc.relation.ispartof | Symposium on texture of fermented milk products and dairy desserts: abstract book, Vicenza, Italy, 5-6 May 1997 | - |
| dc.source.identifier | https://jukuri.luke.fi/handle/10024/472879 | |
| dc.subject.agrifors | heraproteiinit | - |
| dc.subject.finagri | Re | - |
| dc.teh | 10040602 | - |
| dc.teh | 10110200 | - |
| dc.title | Use of ß-lactoglobulin as ingredient of dessert foam and its effect on the structure | - |
| dc.type | a | - |
| dc.type.bib | 4. Kokous- seminaari- ja vuosikirjajulkaisut | - |
| dc.type.okm | fi=M2 Esitelmä tai posteri|sv=M2 Presentation|en=M2 Presentation or poster| | - |