Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion
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DOI: 10.3390/foods12101976
Abstract: The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of… read more here.
Keywords: strength; characteristics dairy; aeration characteristics; stability aeration ... See more keywords