Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream

标题
Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream
作者
关键词
Rheology, Seed gums, Whipped cream
出版物
出版商
Elsevier BV
发表日期
2017-02-15
DOI
10.1016/j.ijbiomac.2017.02.046

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