The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams
Crossref DOI link: https://doi.org/10.1007/s11483-016-9457-0
Published Online: 2016-10-06
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hussain, Hana
Truong, Tuyen
Bansal, Nidhi
Bhandari, Bhesh
License valid from 2016-10-06