Browse by Fields of Research (ANZSRC 2008)
 | Up a level |
- Fields of Research (FOR 2008) (26381)
- 09 Engineering (6299)
- 0908 Food Sciences (73)
- 090801 Food Chemistry and Molecular Gastronomy (excl. Wine) (2)
- 0908 Food Sciences (73)
- 09 Engineering (6299)
Number of items at this level: 2.
Ibitoye, Joshua Oladapo and Ly-Nguyen, Binh and Le, Duy Nghia and Dewettinck, Koen and Trzcinski, Antoine P. 
ORCID: https://orcid.org/0000-0002-2880-708X and Phan, Thi Thanh Que
(2021)
Quality of set yogurts made from raw milk and processed
milk supplemented with enriched milk fat globule
membrane in a two-stage homogenization process.
Foods, 10:1534.
Seneweera, Saman and Kailasapathy, Kasipathy (2010) Microencapsulated enzymes from Aspergillus oryzae accelerate cheddar cheese ripening and enrich biologically active peptide profile. Australian Journal of Dairy Technology, 65 (3). pp. 174-177. ISSN 0004-9433