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The effect of sonication and high pressure homogenisation on the properties of pure cream

Chandrapala, Janage, Ong, Lydia, Zisu, B, Gras, SL, Ashokkumar, M and Kentish, SE (2016) The effect of sonication and high pressure homogenisation on the properties of pure cream. Innovative Food Science and Emerging Technologies, 33. 298 - 307. ISSN 1466-8564

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Item Type: Article
Uncontrolled Keywords: flocculated structures; milk; rennet gelation; acid gelation; fat globule; temperature; processing treatment
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 08 Mar 2017 05:56
Last Modified: 28 Mar 2019 03:31
URI: http://vuir.vu.edu.au/id/eprint/32722
DOI: https://doi.org/10.1016/j.ifset.2015.11.023
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Citations in Scopus: 7 - View on Scopus

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