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Effect of fat globule size on the churnability of dairy cream

Bhavesh R Panchal1, Tuyen Truong1, Sangeeta Prakash1

  • 1School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia.

Food Research International (Ottawa, Ont.)
|August 9, 2017
PubMed

Keywords:
ButterChurnabilityDairy creamFat globule sizeMicrofluidizationSodium caseinateTween80

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