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                                       Details for article 9 of 16 found articles
 
 
  Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream
 
 
Title: Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream
Author: Wang, Zhaojun
Liang, Guijiang
Chen, Wenpu
Qie, Xuejiao
Fu, Liwei
Li, Xiang
He, Zhiyong
Zeng, Maomao
Goff, H. Douglas
Chen, Jie
Appeared in: Food biophysics
Paging: Volume 17 () nr. 3 pages 324-334
Year: 2022-02-26
Contents:
Publisher: Springer US, New York
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 9 of 16 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands