Back to Search Start Over

Heat treatment of cream affects the physicochemical properties of sweet buttermilk.

Authors :
Gassi, Jean-Yves
Famelart, Marie-Hélène
Lopez, Christelle
Source :
Dairy Science & Technology (EDP Sciences); 2008, Vol. 88 Issue 3, p369-385, 17p, 1 Diagram, 3 Charts, 4 Graphs
Publication Year :
2008

Abstract

<i>Copyright of Dairy Science & Technology (EDP Sciences) is the property of EDP Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
English
ISSN :
19585586
Volume :
88
Issue :
3
Database :
Complementary Index
Journal :
Dairy Science & Technology (EDP Sciences)
Publication Type :
Academic Journal
Accession number :
36181800
Full Text :
https://doi.org/10.1051/dst:2008006