Emulsifiers in Dairy Products and Dairy Substitutes

Author:

Euston Stephen R.

Publisher

Springer US

Reference111 articles.

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3. Anderson, M., Brooker, B.E. et al. (1977). Changes during storage in stability and composition of ultra-heat-treated aseptically-packed cream of 18% fat content, Journal of Dairy Research, 44, 111–123.

4. Arbuckle, W.S. (1986). Ice Cream, 4th ed., AVI, Westport, CT.

5. Banks, W, Muir, D.D. (1988). Stability of alcohol containing emulsions, in Advances in Food Emulsions and Foams (eds. E. Dickinson and G. Stainsby ). Elsevier, London, pp. 257–283.

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