Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer

International Dairy Journal

Volumn 10, Issue 4, 2000, Pages 295-301

  Smith, A K ^a   Goff, H D ^a   Kakuda, Y ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

HTST; Low temperature scanning electron microscopy; Rheology; UHT; Wipping cream

Indexed keywords

ANALYTICAL PROCEDURES AND TECHNIQUES; CHEMICAL STRUCTURE; CREAM; FOAM STABILITY; FOOD ANALYSIS; FOOD PROCESSING; SCANNING ELECTRON MICROSCOPY; TEMPERATURE;

EID: 0033846927     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00043-1     Document Type: Article

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