Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes
Author:
Funder
Australian Research Council's Industrial Transformation Research Hub
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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4. Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin;Chung;Food Research International,2017
5. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage;Clare;Journal of Dairy Science,2005
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