Formation of Cheddar cheese analogues using canola oil and...

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International Dairy Journal 2020 / 2

Formation of Cheddar cheese analogues using canola oil and ultrasonication – a comparison between single and double emulsion systems

Leong, Thomas S.H., Ong, Lydia, Gamlath, Charitha J., Gras, Sally L., Ashokkumar, Muthupandian, Martin, Gregory J.O.
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Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2020.104683
Date:
February, 2020
File:
PDF, 7.37 MB
2020
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