Partial coalescence and structure formation in dairy emulsions.
Goff
H D
HD
Department of Food Science, University of Guelph, Ontario, Canada.
D003611:Dairy Products / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis; D004655:Emulsions / Q000737:chemistry; D007054:Ice Cream / Q000032:analysis; D008894:Milk Proteins / Q000737:chemistry
D004041:Dietary Fats; D004655:Emulsions; D008894:Milk Proteins