Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions

Journal of Dairy Science

Volumn 92, Issue 8, 2009, Pages 3566-3574

  Bazmi, A ^a,b   Relkin, P ^b  

^a UNIVERSITY OF TABRIZ   (Iran)

^b AGROPARISTECH   (France)

Author keywords

Dairy emulsion; Ice cream pasteurization; Triglyceride; Whipping

Indexed keywords

EID: 68949202212     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1652     Document Type: Article

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