Physical Characterization of Milk Fat and Milk Fat-Based Products-Reference-Cited by-同舟云学术

Physical Characterization of Milk Fat and Milk Fat-Based Products

Published:2020 Issue: Volume: Page:375-442
ISSN:
Container-title:Advanced Dairy Chemistry, Volume 2
language:
Short-container-title:

Author:

McCarthy O. J.,Wong M.

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-48686-0_12

Reference289 articles.

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3. Aliakbarian, B., Bagnasco, L., Perego, P., Leardi, R. & Casale, M. (2016). UV-VIS spectroscopy for monitoring yoghurt stability during storage time. Analytical Methods, 8(30), 5962–5969.

4. Allais, C., Keller, G., Lesieur, P., Ollivon, M. & Artzner, F. (2003). X-ray diffraction/calorimetry coupling. A new tool for polymorphism control. Journal of Thermal Analysis and Calorimetry, 74, 723–728.

5. Altan, A., Lavenson, D. M., McCarthy, M. J. & McCarthy, K. L. (2011a). Oil migration in chocolate and almond product confectionery systems. Journal of Food Science, 76(6), E489–E494.

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