Stability of Milk Fat Emulsions. II. Influence of Emulsifier Structure, Sodium Caseinate, and Nonfat Milk Solids
Open Access
- 1 September 1975
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 58 (9) , 1254-1262
- https://doi.org/10.3168/jds.s0022-0302(75)84703-5
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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