Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams
Pramesh Dhungana, Tuyen Truong, Nidhi Bansal, Bhesh Bhandari
Topics & Concepts
Globules of fatChemistryFood scienceMilk fatIce creamChromatographyLinseed oilProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes