Changes in morphological and nano-mechanical properties of the milk fat globule membrane during processing
Author
Balasuriya, TS; Ong, L; Gras, SL; Dagastine, RRDate
2012-01-01Source Title
RSC ADVANCESPublisher
ROYAL SOC CHEMISTRYAffiliation
Chemical And Biomolecular EngineeringMetadata
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Journal ArticleCitations
Balasuriya, T. S., Ong, L., Gras, S. L. & Dagastine, R. R. (2012). Changes in morphological and nano-mechanical properties of the milk fat globule membrane during processing. RSC ADVANCES, 2 (6), pp.2384-2394. https://doi.org/10.1039/c2ra00844k.Access Status
This item is currently not available from this repositoryDescription
C1 - Journal Articles Refereed
Keywords
Food Processing; Butter and Milk-Derived Fats and Oils (excl. Cream); Expanding Knowledge in EngineeringExport Reference in RIS Format
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