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Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams.
Zeng, Yongchao; Zeng, Di; Liu, Tongxun; Cai, Yongjian; Li, Yonghao; Zhao, Mouming; Zhao, Qiangzhong.
Afiliación
  • Zeng Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Zeng D; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Liu T; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Cai Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Li Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Zhao M; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Zhao Q; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
Foods ; 11(9)2022 Apr 20.
Article en En | MEDLINE | ID: mdl-35563918
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Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China