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2003, Food science and technology, ISBN 9780824793555, Volume 121, 828
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods... 
Food industry and trade | Chemistry, Physical and theoretical
eBook
Food science and technology, ISSN 0891-8961, 1984
Journal
1974, Technical communication of the Commonwealth Bureau of Dairy Science and Technology, ISBN 9780851982892, Volume no. 4., 296 p.
Book
2006, 2nd ed., Food science and technology, ISBN 0824727630, Volume 147., 782
Book
2003, Food science and technology, ISBN 9780824793555, Volume 121
Web Resource
2003, Food science and technology, ISBN 9780824793555, Volume 121
Web Resource
1984, ISBN 0471097799, xviii, 467
Book
1999, Food science and technology, ISBN 082470228X, Volume 90, 752
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as... 
Dairy products | Dairy processing | Milk
eBook
1974, Technical communication of the Commonwealth Bureau of Dairy Science and Technology ; no. 4, ISBN 9780851982892, 296 p., 8 p. of plates
Book
International Dairy Journal, ISSN 0958-6946, 1999, Volume 9, Issue 3, pp. 189 - 192
The model of the casein micelle as a roughly spherical, fairly swollen particle of about 100 nm diameter with a hairy outer layer, is now generally accepted.... 
Casein sub-micelles | Casein micelle structure | casein micelle structure | casein sub-micelles | FOOD SCIENCE & TECHNOLOGY | BOVINE CASEIN | SCATTERING | MILK
Journal Article
Web Resource
Advances in Colloid and Interface Science, ISSN 0001-8686, 2010, Volume 153, Issue 1, pp. 30 - 42
Journal Article
1999, Food science and technology, ISBN 082470228X, Volume 90
Web Resource
1999, Food science and technology, ISBN 082470228X, Volume 90
Web Resource
Chemical Engineering Science, ISSN 0009-2509, 1993, Volume 48, Issue 2, pp. 333 - 349
The phenomena occurring during emulsion formation are briefly reviewed. Droplet break-up in laminar and in turbulent flow is discussed and quantitative... 
ENGINEERING, CHEMICAL | BREAKUP | DROPLET DEFORMATION | FLOW | Integrated Food Science and Food Physics | Geïntegreerde levensmiddelentechnologie en -fysica
Journal Article
2004, Food science and technology, ISBN 9780824743017, Volume 130, 759
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the... 
Vegetables | Processing | Vegetables - Processing
eBook
2008, 4th ed., Food science and technology, ISBN 0849392721, Volume 169, 1144
Book
Journal of Dairy Science, ISSN 0022-0302, 1990, Volume 73, Issue 8, pp. 1965 - 1979
Journal Article
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