Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in th...

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Detaylı Bibliyografya
Asıl Yazarlar: Truong, Tuyen (Yazar), Palmer, Martin (Yazar), Bansal, Nidhi (Yazar), Bhandari, Bhesh (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : 2016.
Imprint: Springer,
Edisyon:1st ed. 2016.
Seri Bilgileri:SpringerBriefs in Food, Health, and Nutrition,
Konular:
Food science.
Chemistry, Organic.
Food Science.
Organic Chemistry.
Online Erişim:Full-text access

Internet

Full-text access

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