Milk fat globule membrane and buttermilks: From composition to valorization;La membrane du globule gras du lait et les babeurres: De leur composition à leur valorisation

Biotechnology, Agronomy, Society and Environment

Volumn 14, Issue 3, 2010, Pages 485-500

  Vanderghem, Caroline ^a   Bodson, Pascal ^a   Danthine, Sabine ^a   Paquot, Michel ^a   Deroanne, Claude ^a   Blecker, Christophe ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Butter serum; Buttermilk; Emulsifying properties; Milk fat globule membrane; Polar lipids; Technofunctional properties

Indexed keywords

EID: 78049348370     PISSN: 13706233     EISSN: 17804507     Source Type: Journal    
DOI: None     Document Type: Review

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