Measurement of air cell distributions in dairy foams

Author:

Chang Y,Hartel R.W

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference19 articles.

1. Aguilera, J. M., & Stanley, D. W. (1999). Microstructural principles of food processing and engineering (2nd ed.) (pp. 313–318). Gaithersburg, MD: Aspen Publishers.

2. Dairy foam;Anderson,1988

3. Arbuckle, W. S. (1960). The microscopical examination of the texture and structure of ice cream. Ice Cream Trade Journal, 62–63, 66, 68, 168–172.

4. Arbuckle, W. S., & Cremers, L. F. (1954). Fat-smoothness research. Ice Cream Field, 64(4), 98, 102, 155.

5. Methods for characterization of structure in whipping dairy-based emulsions;Barfod,1995

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