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

Concepedia

Publication | Closed Access

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

89

Citations

10

References

2000

Year

A.K. Smith, H. Douglas Goff, Yukio Kakuda

International Dairy Journal

Food ColloidRheological MeasurementEngineeringMechanical EngineeringWhipped CreamRheological PropertiesRheological PropertyRheologyFood EngineeringSoft MatterHeat TreatmentEmulsion

References

	Year	Citations

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