Technological options for targeting the compositional and colloidal properties of micellar casein to optimize raw material efficiency

Research output: Contribution to conference › Poster

Original language	German
State	Published - 18 Sep 2022
Event	5th, Food Structure and Functionality Symposium, 18-21.09.2022, Cork, Irleand - Duration: 18 Sep 2022 → 21 Sep 2022

Conference	5th, Food Structure and Functionality Symposium, 18-21.09.2022, Cork, Irleand
Period	18/09/22 → 21/09/22

Cite this

@conference{08b9ff179acd4452bf1859a6fa8c1bc5,

title = "Technological options for targeting the compositional and colloidal properties of micellar casein to optimize raw material efficiency",

author = "Marius Reiter",

year = "2022",

month = sep,

day = "18",

language = "Deutsch",

note = "5th, Food Structure and Functionality Symposium, 18-21.09.2022, Cork, Irleand ; Conference date: 18-09-2022 Through 21-09-2022",

}