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Influence of cooling rate on partial coalescence in natural dairy cream.
Moens, Kim; Tzompa-Sosa, Daylan A; Van de Walle, Davy; Van der Meeren, Paul; Dewettinck, Koen.
Afiliação
  • Moens K; Laboratory of Food Technology and Engineering, Ghent University, Coupure Links 653, Ghent 9000, Belgium. Electronic address: Kim.Moens@UGent.be.
  • Tzompa-Sosa DA; Laboratory of Food Technology and Engineering, Ghent University, Coupure Links 653, Ghent 9000, Belgium.
  • Van de Walle D; Laboratory of Food Technology and Engineering, Ghent University, Coupure Links 653, Ghent 9000, Belgium.
  • Van der Meeren P; Particle and Interfacial Technology Group, Ghent University, Coupure Links 653, Ghent 9000, Belgium.
  • Dewettinck K; Laboratory of Food Technology and Engineering, Ghent University, Coupure Links 653, Ghent 9000, Belgium.
Food Res Int ; 120: 819-828, 2019 06.
Article em En | MEDLINE | ID: mdl-31000302
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Temperatura Baixa / Laticínios / Manipulação de Alimentos Idioma: En Revista: Food Res Int Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Temperatura Baixa / Laticínios / Manipulação de Alimentos Idioma: En Revista: Food Res Int Ano de publicação: 2019 Tipo de documento: Article