Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin
Author:
Affiliation:
1. Islamic Azad University, Iran
2. Tehran University, Iran
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-fst41917.pdf
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3. Influence of locust been gum and carrageenan mixtures on whipping and mechanical properties and stability of dairy cream;Camacho M. M.;Food Research International,1998
4. The oxford companion to food;Davidson A.,2014
5. Progress in the formulation of food emulsion and foams;Dinkson E.;Food Technology,1987
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