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Results:
1-8
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Results: 8
Authors:
Schkoda, P
Hechler, A
Kessler, HG
Citation: P. Schkoda et al., Effect of minerals and pH on rheological properties and syneresis of milk-based acid gels, INT DAIRY J, 9(3-6), 1999, pp. 269-273
Authors:
Steffl, A
Schreiber, R
Hafenmair, M
Kessler, HG
Citation: A. Steffl et al., Effect of denatured whey proteins on the rennet-induced aggregation of casein micelles, INT DAIRY J, 9(3-6), 1999, pp. 401-402
Authors:
Steffl, A
Schreiber, R
Hafenmair, M
Kessler, HG
Citation: A. Steffl et al., Influence of whey protein aggregates on the renneting properties of milk, INT DAIRY J, 9(3-6), 1999, pp. 403-404
Authors:
Trgo, C
Koxholt, M
Kessler, HG
Citation: C. Trgo et al., Effect of freezing point and texture regulating parameters on the initial ice crystal growth in ice cream, J DAIRY SCI, 82(3), 1999, pp. 460-465
Authors:
Rademacher, B
Preiffer, B
Brinker, C
Lechner, E
Kessler, HG
Citation: B. Rademacher et al., Kinetics of the deactivation of milk enzymes by ultrahigh pressure, CHEM-ING-T, 71(4), 1999, pp. 392-396
Authors:
Rademacher, B
Hinrichs, J
Kessler, HG
Citation: B. Rademacher et al., Process optimization of high pressure treatment of milk by means of reaction kinetics, VTT SYMPOS, 186, 1998, pp. 189-189
Authors:
Besner, H
Kessler, HG
Citation: H. Besner et Hg. Kessler, Interfacial interaction during the foaming of nonhomogenized cream, MILCHWISSEN, 53(12), 1998, pp. 682-686
Authors:
Besner, H
Kessler, HG
Citation: H. Besner et Hg. Kessler, Model for foam stabilization of homogenized cream by comparative examinations with non-homogenized cream, MILCHWISSEN, 53(11), 1998, pp. 609-612
Risultati:
1-8
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