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Langendorff
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1

Properties of sheared carrageenan/milk gels. Effect of the ..:

, In: Gums and Stabilisers for the Food Industry 12,
Chapuis, C. ; Michon, C. ; Langendorff, V... - p. 131-138 , 2004
Link: https://doi.org/10.1039/..
 
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2

Use of dynamic rheology for ice cream characterization:

, In: Gums and Stabilisers for the Food Industry 12,
Granger, C. ; Barey, P. ; Renouf, N... - p. 65-74 , 2004
Link: https://doi.org/10.1039/..
 
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3

Rheological study of some mixed hydrocolloid systems displa..:

, In: Hydrocolloids,
Launay, B. ; Cuvelier, G. ; Michon, C.. - p. 121-133 , 2000
Link: https://doi.org/10.1016/..
 
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4

Excimer Laser: A Powerful Tool in Accident Surgery Laser al..:

, In: Laser in der Medizin / Laser in Medicine,
Dressel, M. ; Jahn, R. ; Langendorff, H. U... - p. 31-31 , 1992
Link: https://doi.org/10.1007/..
 
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