Ong, L <br/><br/>
The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.  [electronic resource] 

 -  Journal of food science  Apr 2010 
 - E135-45 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2010.01517.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cheese<br/>Chymosin--metabolism<br/>Compressive Strength<br/>Electrophoresis, Polyacrylamide Gel<br/>Food Handling--methods<br/>Gels--chemistry<br/>Glycolipids--chemistry<br/>Glycoproteins--chemistry<br/>Image Processing, Computer-Assisted<br/>Lipid Droplets<br/>Microscopy, Confocal--methods<br/>Milk--chemistry<br/>Milk Proteins--analysis<br/>Porosity<br/>Surface Properties