Effects of Fat Level on the Whipping Properties and Quality of the Whipped Cream

Zhao Qiangzhong,Long Zhao,Su Guowan,Wang Lin,Zhao Mouming

Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (5) : 170.

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PDF(545 KB)
Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (5) : 170.

Effects of Fat Level on the Whipping Properties and Quality of the Whipped Cream

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2009, 35(5): 170

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