![](/img/cover-not-exists.png)
Comparison of the viscosity of camel milk with model milk systems in relation to their atomization properties
Habtegebriel, Haileeyesus, Wawire, Michael, Gaukel, Volker, Taboada, Martha L.Volume:
85
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.15451
Date:
October, 2020
File:
PDF, 780 KB
2020