Open AccessFormation of the microstructure of the emulsion-foam structure of creams from whipped cream with low fat content with lactulose
Author(s) -
Yu. Kambulova,
Yu. Zvyagintseva-Semenets,
N. Reshitnik
Publication year - 2020
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2020-26-1-19
Subject(s) - emulsion , lactulose , microstructure , food science , ice cream , chemistry , materials science , organic chemistry , crystallography , biochemistry