Cream: Types of Cream-Reference-Cited by-同舟云学术

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Cream: Types of Cream

Published:2016 Issue: Volume: Page:331-337
ISSN:
Container-title:Encyclopedia of Food and Health
language:
Short-container-title:

Author:

Deosarkar S.S.,Khedkar C.D.,Kalyankar S.D.,Sarode A.R.

Publisher

Elsevier

Reference16 articles.

1. Centrifugal separators and milk standardization;Anonymous,2003

2. Stability of alcohol-containing emulsions;Banks,1988

3. The stabilization of air in foods containing fat – review;Brooker;Food Structure,1993

4. Photometric measurement of coffee cream stability in hot coffee solutions;Hoffman;Milchwissenschaft,1996

5. Cream products;Hoffmann,2002

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. High Pressure and Pasteurization Effects on Dairy Cream;Foods;2023-10-01

2. Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications;Journal of Food Science and Technology;2023-01-09

3. Techno-Economic Evaluation of a Skimmed Milk Powder Production Process;TecnoLógicas;2022-09-20

4. Von Milch bis Käse, alles erste Sahne;Chemie in unserer Zeit;2021-11-17

5. Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids;Journal of Dairy Research;2021-07-22

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