Effects of Buttermilk Powders on Emulsification Properties and Acid Tolerance of Cream
Version of Record online: 1 MAR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 2, pages C265–C271, March 2011
How to Cite
Ihara, K., Ochi, H., Saito, H. and Iwatsuki, K. (2011), Effects of Buttermilk Powders on Emulsification Properties and Acid Tolerance of Cream. Journal of Food Science, 76: C265–C271. doi: 10.1111/j.1750-3841.2010.02017.x
- Issue online: 1 MAR 2011
- Version of Record online: 1 MAR 2011
- MS 20100905 Submitted 8/10/2010, Accepted 11/22/2010.
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