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

Published 2011 View Full Article

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Title
Effect of homogenisation and storage time on surface and rheology properties of whipping cream
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 131, Issue 3, Pages 748-753
Publisher
Elsevier BV
Online
2011-09-18
DOI
10.1016/j.foodchem.2011.09.028

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