1. Dairy foams;Anderson,1988
2. Surface tension of whole and skim-milk between 18 and 135°C;Bertsch;Journal of Dairy Research,1983
3. Functional properties;Damodaran,1996
4. Convenient method for determining extent of lipolysis in milk;Deeth;Australian Journal of Dairy Technology,1975
5. Lipolysis and other factors affecting the steam frothing capacity of milk;Deeth;Australian Journal of Dairy Technology,1983