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

标题
Effect of homogenisation and storage time on surface and rheology properties of whipping cream
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 131, Issue 3, Pages 748-753
出版商
Elsevier BV
发表日期
2011-09-18
DOI
10.1016/j.foodchem.2011.09.028

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