Effect of the native fat globule size on foaming properties and foam structure of milk
Author:
Funder
Industrial Transformation Research Program
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
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3. Lipolysis and other factors affecting the steam frothing capacity of milk;Deeth;Aust. J. Dairy Technol.,1983
4. Size-based fractionation of native milk fat globules by two-stage centrifugal separation;Dhungana;Innovat. Food Sci. Emerg. Technol.,2017
5. Composition, properties and nutritional aspects of milk fat globule membrane-a review;El-Loly;Pol. J. Food Nutr. Sci.,2011
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