The milk fat globule membrane—A biophysical system for food applications
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces
Reference55 articles.
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5. Review of the progress of dairy science: the bovine milk fat globule membrane—its formation, composition, structure and behaviour in milk and dairy products;McPherson;J Dairy Res,1983
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