Work

Sensory perception and lubrication properties of milk: Influence of fat content

Year: 2012

Type: article

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2012.04.003

Authors: A. Chojnicka-Paszun, H.H.J. de Jongh, C.G. de Kruif

Institutions: Utrecht University, Nederlands Instituut Voor Zuivel Oonderzoek

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: FrieslandCampina

OpenAlex ID: W2139102061

FWCI: 9.784

Cites: 32

Cited by: 188

Related to: 10