Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter

Author:

Panchal Bhavesh,Truong Tuyen,Prakash Sangeeta,Bansal Nidhi,Bhandari Bhesh

Funder

Australian Research Council

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference60 articles.

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4. Evaluation of the impact of freezing preparation techniques on the characterization of alginate hydrogels by cryo-SEM;Aston;European Polymer Journal,2016

5. Physical and processing properties of milk, butter, and Cheddar cheese from cows fed supplemental fish meal;Avramis;Journal of Dairy Science,2003

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