Tailoring cream by modifying the composition of the fat and interfacial proteins to modulate stirred milk gel texture

Published 2019 View Full Article

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Title
Tailoring cream by modifying the composition of the fat and interfacial proteins to modulate stirred milk gel texture
Authors
Keywords
-
Journal
INTERNATIONAL DAIRY JOURNAL
Volume 96, Issue -, Pages 102-113
Publisher
Elsevier BV
Online
2019-04-27
DOI
10.1016/j.idairyj.2019.04.007

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