Author:
Augustin Mary Ann,Clarke Phillip Terence
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference22 articles.
1. Anderson M., Brooker B.E., Dairy Foams, in: Dickinson E., Stainsby G. (Eds.), Advances in food emulsions and foams Elsevier Applied Science, London, GB, 1988, pp. 221–255.
2. Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C
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