Intensified protein structuring for more sustainable food: development of a continuous process

G Krintiras, AI Stankiewicz, G Stefanidis

Research output: Contribution to conference › Abstract › Scientific

Original language	English
Pages	256-256
Number of pages	1
Publication status	Published - 2012
Event	ISFRS 2012 - The 6th international symposium on food rheology and structure - Zurich, Switzerland Duration: 10 Apr 2012 → 13 Apr 2012

Conference	ISFRS 2012 - The 6th international symposium on food rheology and structure
Period	10/04/12 → 13/04/12

Keywords

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title = "Intensified protein structuring for more sustainable food: development of a continuous process",

keywords = "Geen BTA classificatie",

author = "G Krintiras and AI Stankiewicz and G Stefanidis",

year = "2012",

language = "English",

pages = "256--256",

note = "ISFRS 2012 - The 6th international symposium on food rheology and structure ; Conference date: 10-04-2012 Through 13-04-2012",

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TY - CONF

T1 - Intensified protein structuring for more sustainable food: development of a continuous process

AU - Krintiras, G

AU - Stankiewicz, AI

AU - Stefanidis, G

PY - 2012

Y1 - 2012

KW - Geen BTA classificatie

UR - http://www.isfrs.ethz.ch/Book_Abstracts

M3 - Abstract

SP - 256

EP - 256

T2 - ISFRS 2012 - The 6th international symposium on food rheology and structure

Y2 - 10 April 2012 through 13 April 2012

ER -