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Journal description
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Details for article 31 of 72 found articles
| Title: |
Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream |
| Author: |
Ihara, K. Hirota, M. Akitsu, T. Urakawa, K. Abe, T. Sumi, M. Okawa, T. Fujii, T. |
| Appeared in: |
Journal of dairy science |
| Paging: | Volume 98 (2015) nr. 5 pages 9 p. |
| Year: |
2015 |
| Contents: | |
| Publisher: |
American Dairy Science Association |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 31 of 72 found articles
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