Open AccessOrganoleptic, textural and whipping properties of whipped cream with different stabilizer blends [pdf]
Author(s) -
Walid A. Gafour,
Esmat Aly
Publication year - 2020
Publication title -
acta scientiarum polonorum. technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2020.0784
Subject(s) - organoleptic , stabilizer (aeronautics) , food science , texture (cosmology) , materials science , mathematics , chemistry , computer science , engineering , artificial intelligence , image (mathematics) , mechanical engineering