Improvement of storage stability and foaming properties of cream by addition of carrageenan and milk constituents
- 31 December 1988
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 2 (6) , 491-506
- https://doi.org/10.1016/s0268-005x(88)80048-1
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Recent advances in the destabilization of dairy emulsionsJournal of Dairy Research, 1982
- Light Scattering of Protein Reactivity of Polysaccharides Especially of CarrageenansJournal of Dairy Science, 1972
- Effect of Various Gums on Skimmilk and Purified Milk ProteinsJournal of Dairy Science, 1968