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Microfluidization of dairy model emulsions. I. Preparation of emulsions and influence of processing and formulation on the size distribution of milk fat globules
Microfluidisation d'émulsions laitières modèles. I. Préparation des émulsions et influence des facteurs de procédé et de formulation sur la distribution de la taille des globules de gras

O. Robin, V. Blanchot, J.C. Vuillemard, P. Paquin

Lait, 72 6 (1992) 511-531

Accepted: 1992-09-17

DOI: https://doi.org/10.1051/lait:1992637

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