Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter

• 期刊名称Journal of Food Engineering
• 作者Truong, Tuyen; Palmer, Martin; Bansal, Nidhi; Bhandari, Bhesh
• 卷第226卷
• 印刷ISSN0260-8774
• 文件大小3826.43KB
• 发表时间2018-06
• DOI10.1016/j.jfoodeng.2018.01.012
• 页码9-21