Résultats de la recherche

1

Effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese from goat milk

par Tirado, Diego F
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2018)

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2

Cholesterol Decreases the Size and the Mechanical Resistance to Rupture of Sphingomyelin Rich Domains, in Lipid Bilayers Studied as a Model of the Milk Fat Globule Membrane

par Murthy, Appala Venkata Ramana
Publié dans: Langmuir : the ACS journal of surfaces and colloids (2016)

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3

A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

par Miocinovic, Jelena
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2014)

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