Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream
Authors:
- Zhao LongZLZhao Long
- Mouming ZhaoMZMouming Zhao
- Dongxiao Sun-WaterhouseDSDongxiao Sun-Waterhouse
- Qinlu LinQLQinlu Lin
- Qiangzhong ZhaoQZQiangzhong Zhao
- 1 January 2016
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 52, 11-18
Abstract
No abstract availableFunding Information
- National Natural Science Foundation of China (20806030)
- Fundamental Research Funds for the Central Universities (2013ZZ0076)
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