The quality of whipped cream: Effect of polyglycerol ester on the crystallization of fat blend and the properties of interface
| Autor: | Li, Yonghao, Liao, Tao, Liu, Tongxun, Yan, Ren, Sun, Zhehao, Zhao, Mouming, Deng, Xinlun, Zhao, Qiangzhong |
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| Zdroj: | In Food Hydrocolloids December 2023 145 |
| Databáze: | ScienceDirect |
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