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  1. 1
    Influence of the Colloidal Structure of Dairy Gels on Milk Fat Fusion Behavior: Quantification of the Liquid Fat Content by In Situ Quantitative Proton Nuclear Magnetic Resonance Spectroscopy (isq 1H NMR)

    Influence of the Colloidal Structure of Dairy Gels on Milk Fat Fusion Behavior: Quantification of the Liquid Fat Content by In Situ Quantitative Proton Nuclear Magnetic Resonance S... von Bouteille, Romain, Perez, Jeanne, Khifer, Farid, Jouan-Rimbaud-Bouveresse, Delphine, Lecanu, Bruno, This, Hervé

    Veröffentlicht in Journal of food science

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  2. 2
    Influence of the colloidal structure of dairy gels on milk fat fusion behavior: quantification of the liquid fat content by in situ quantitative proton nuclear magnetic resonance spectroscopy (isq (1) H NMR)

    Influence of the colloidal structure of dairy gels on milk fat fusion behavior: quantification of the liquid fat content by in situ quantitative proton nuclear magnetic resonance s... von Bouteille, Romain, Perez, Jeanne, Khifer, Farid, Jouan-Rimbaud-Bouveresse, Delphine, Lecanu, Bruno, This, Hervé

    Veröffentlicht in Journal of food science

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