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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...

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 : Imprint: Springer, 2016.
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 OPAC'ta görüntüle

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