Stability of whipped dairy creams containing locust bean gum/λ-carrageenan mixtures during freezing–thawing processes

✍ Scribed by M.M Camacho; N Martı́nez-Navarrete; A Chiralt

• Book ID: 117672088
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 230 KB
• Volume: 34
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/s0963-9969(01)00113-2