Effects of sodium caseinate and whey proteins on whipping properties and texture characteristics of whipped cream

Autoria(s): Zhao QZ; Zhao MM; Wang JS; Wang CH; Yang B
Data(s)

2008
Identificador

http://ir.scbg.ac.cn/handle/344003/521

http://www.irgrid.ac.cn/handle/1471x/14637
Fonte

Zhao QZ； Zhao MM； Wang JS ； Wang CH； Yang B.Effects of sodium caseinate and whey proteins on whipping properties and texture characteristics of whipped cream,Journal of Food Process Engineering,2008,31(5):671-683
Tipo

期刊论文
Acesso ao item digital