Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter
- 2 February 2021
- journal article
- research article
- Published by Elsevier BV in International Dairy Journal
- Vol. 117, 105003
- https://doi.org/10.1016/j.idairyj.2021.105003
Abstract
No abstract availableKeywords
Funding Information
- Australian Research Council
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