High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency

Published 2009 View Full Article

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Title
High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 95, Issue 3, Pages 525-531
Publisher
Elsevier BV
Online
2009-06-17
DOI
10.1016/j.jfoodeng.2009.06.018

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