Effect of Processing on the Composition and Microstructure of Buttermilk and its Milk Fat Globule Membranes, Pierre Morin, Rafael Jiménez-Flores, Yves Pouliot
Dairy Science

A Comparative Study of the Fractionation of Regular Buttermilk and Whey Buttermilk by Microfiltration, Pierre Morin, Yves Pouliot, Rafael Jiménez-Flores
Dairy Science

Effect of Processing on the Composition and Structure of Buttermilk and of its Milk Fat Globule Membranes, Pierre Morin, Rafael Jiménez-Flores, Yves Pouliot
Dairy Science

Sensory Evaluation of A Novel Ingredient Produced from Buttermilk, S. Jinjarak, Pierre Morin, A. Olabi, Rafael Jiménez-Flores
Dairy Science

Effect of Pore Size and Temperature on the Factionation of Buttermilk Using Microfiltration, Pierre Morin, Rafael Jiménez-Flores, Yves Pouliot
Dairy Science