Stability of whipped dairy creams containing locust bean...

Food Research International 2001 Vol. 34; Iss. 10

Stability of whipped dairy creams containing locust bean gum/λ-carrageenan mixtures during freezing–thawing processes

M.M Camacho, N Martı́nez-Navarrete, A Chiralt
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Volume:
34
Year:
2001
Language:
english
DOI:
10.1016/s0963-9969(01)00113-2
File:
PDF, 230 KB
english, 2001
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