Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese
Crossref DOI link: https://doi.org/10.1007/s11483-016-9460-5
Published Online: 2016-11-03
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Thionnet, O. http://orcid.org/0000-0002-5733-0129
Havea, P.
Gillies, G.
Lad, M.
Golding, M.
Funding for this research was provided by:
Fonterra Co-Operative Group
Ministry for Primary Industries (NZ)
License valid from 2016-11-03