Ihara, Keiichi <br/><br/>
Effects of buttermilk powders on emulsification properties and acid tolerance of cream.  [electronic resource] 

 -  Journal of food science  Mar 2011 
 - C265-71 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2010.02017.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acids--analysis<br/>Animals<br/>Chemical Phenomena<br/>Cultured Milk Products--chemistry<br/>Emulsifying Agents--chemistry<br/>Emulsions<br/>Food Handling--methods<br/>Hydrogen-Ion Concentration<br/>Milk Proteins--analysis<br/>Phospholipids--analysis<br/>Powders--chemistry<br/>Viscosity