Effect of cream cooling rate and water content on butter microstructure during four weeks of storage
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Hydrocolloids |
| Volume | 34 |
| Pages (from-to) | 169-176 |
| Number of pages | 8 |
| ISSN | 0268-005X |
| DOIs | |
| Publication status | Published - 2014 |
ID: 41887242