Presentations by A. Körzendörfer

Oral PresentationPoster Presentation
#T61
High-protein yogurt from milk concentrates—Impact of final pH and the application of power ultrasound on texture properties.
A. Körzendörfer
  • Tuesday 7:30 AM–9:30 AM in Exhibit Hall A
  • Poster Presentation in Dairy Foods - Processing II
#183
Texture defects of fermented milk products caused by vibrations—Impact of amplitude and different process parameters.
A. Körzendörfer
  • Monday 4:00 PM–4:15 PM in Room 236
  • Oral Presentation in Dairy Foods - Cheese, Yogurt, and Ice Cream

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