Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer
| Autor: | Smith, A.K. *, Goff, H.D., Kakuda, Y. |
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| Zdroj: | In International Dairy Journal 2000 10(4):295-301 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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