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5 produkter
Dairy Fat Products and Functionality
Fundamental Science and Technology
Av Tuyen Truong, Christelle Lopez m. fl.
Inbunden, 2020
2179 kr
Lägg i varukorg
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized …
Dairy Fat Products and Functionality
Fundamental Science and Technology
Av Sangeeta Prakash, Bhesh Bhandari m. fl.
E-bok, 2020
2575 kr
Lägg i varukorg
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized …
Dairy Fat Products and Functionality
Fundamental Science and Technology
Av Tuyen Truong, Christelle Lopez m. fl.
Häftad, 2021
1962 kr
Lägg i varukorg
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized …
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Av Tuyen Truong, Martin Palmer m. fl.
Häftad, 2015
550 kr
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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in …
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Av Bhesh Bhandari, Nidhi Bansal m. fl.
E-bok, 2015
734 kr
Lägg i varukorg
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in …
