Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer

International Dairy Journal - Tập 10 - Trang 295-301 - 2000
A.K. Smith1, H.D. Goff1, Y. Kakuda1
1Department of Food Science, C/O Laboratory Services Division, University of Guelph, 95 Stone Road West, Guelph, Ont., Canada N1G 2W1

Tài liệu tham khảo

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