Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream

✍ Scribed by Qiangzhong Zhao; Mouming Zhao; Jianrong Li; Bao Yang; Guowan Su; Chun Cui; Yueming Jiang

• Book ID: 113627798
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 576 KB
• Volume: 23
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2009.04.007