The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese
Crossref DOI link: https://doi.org/10.1007/s11483-018-9539-2
Published Online: 2018-06-13
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Luo, Jing
Gillies, Graeme
Lad, Mita
Golding, Matt http://orcid.org/0000-0001-9383-7157
Funding for this research was provided by:
Ministry of Primary Industries
Fonterra Co-Operative Group
Text and Data Mining valid from 2018-06-13
Article History
Received: 20 November 2017
Accepted: 31 May 2018
First Online: 13 June 2018