Effect of homogenisation and storage time on surface and rheology properties of whipping cream

✍ Scribed by Zhao Long; Mouming Zhao; Qiangzhong Zhao; Bao Yang; Liya Liu

• Book ID: 113626164
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 622 KB
• Volume: 131
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2011.09.028