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By Rojas J.A.   Rosell C.M.   Benedito de Barber C.  

Food Hydrocolloids, Vol. 13, Iss. 1, 1999-01 ,pp. : 27-33

Elsevier

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Emulsification properties of whey proteins in their natural environment: effect of whey protein concentration at 4 and 18% milk fat

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Effects of carrageenan type on the behaviour of carrageenan/milk mixtures

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Effect of sucrose on starch-hydrocolloid interactions

By Sudhakar V.   Singhal R.S.   Kulkarni P.R.  

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Sensory perception of fat in milk

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