Effect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams

International Dairy Journal

Volumn 17, Issue 8, 2007, Pages 889-895

  Vanderghem, C ^a   Danthine, S ^a   Blecker, C ^a   Deroanne, C ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Oil in water emulsions; Proteose peptone; Recombined cream

Indexed keywords

EMULSIONS; PARTICLE SIZE ANALYSIS; PEPTIDES; VISCOSITY; VISCOUS FLOW;

DROPLET SIZE; OIL IN WATER EMULSIONS; PROTEOSE PEPTONES; RECOMBINED CREAM;

DAIRY PRODUCTS;

EID: 34047251473     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.10.008     Document Type: Article

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