Influence of mix formulation on whipped dairy food properties;Effet de la formulation sur l'élaboration de mousses laitières de type «topping»

Sciences des Aliments

Volumn 25, Issue 5-6, 2005, Pages 367-380

  Bouaouina, H ^a   Labbafi, M ^b   Desrumaux, A ^a   Djelveh, G ^b   Valentini, C ^c   Schorsch, C ^c   Berot S ^d  

^a Universite de Nantes   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

^c DANONE RESEARCH   (France)

^d CEMAGREF   (France)

Author keywords

Continuous foaming; Dairy foam; Foam formulation; Foamed emulsion

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 29044437266     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.25.367-380     Document Type: Article

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