Stability and physical properties of recombined dairy cream: Effects of soybean lecithin
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DOI: 10.1080/10942912.2016.1233434
Abstract: ABSTRACT Recombined dairy cream, which primarily comprises anhydrous milk fat and milk protein, has significant advantages compared to natural cream; however, its most notable disadvantage is poor stability. The objective of this study was to… read more here.
Keywords: dairy cream; stability physical; recombined dairy; physical properties ... See more keywords