Tailoring cream by modifying the composition of the fat and...

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International Dairy Journal 2019 / 4

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

Moussier, Marine, Huc-Mathis, Delphine, Michon, Camille, Chaudemanche, Cyril, Bosc, Véronique
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Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2019.04.007
Date:
April, 2019
File:
PDF, 7.56 MB
2019
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