Showing 1 - 16 results of 16 for search '"whipping cream"', query time: 1.15s Refine Results
  1. 1
    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin
    Subjects: “...whipping cream...”
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    Article
  2. 2
    Investigation of How Different Fat Systems and Other Ingredients Affect the Properties of Whipping Creams Based on Vegetable Fat
    by Lundin, Josefin
    Published 2013
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  3. 3
    Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer
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    Article
  4. 4
    Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition
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    Article
  5. 5
    Inativação do Mycobacterium bovis (espoligotipo BR024) em creme de leite submetido à alguns parâmetros comerciais de pasteurização
    by Lívia de Andrade Rodrigues
    Published 2010
    Subjects: “... Whipping cream ...”
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  6. 6
    Inativação do Mycobacterium bovis (espoligotipo BR024) em creme de leite submetido à alguns parâmetros comerciais de pasteurização
    by Rodrigues, Lívia de Andrade
    Published 2010
    Subjects: “...Whipping cream...”
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  7. 7
    Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream
    by Jung-Ah Shin, Yea-Jin Hong, Ki-Teak Lee
    Published 2021-07-01
    Subjects: “...whipping cream alternative fat...”
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    Article
  8. 8
    Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream
    by Özüm Özoğlu, Evrim Güneş Altuntaş
    Published 2019-01-01
    Subjects: “...whipped cream...”
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    Article
  9. 9
    The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream
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    Article
  10. 10
    Calorie reduction of chocolate ganache through substitution of whipped cream
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    Article
  11. 11
    The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics
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    Article
  12. 12
    Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy
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    Article
  13. 13
    Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein
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    Article
  14. 14
    Study of Air Cell Migration and the Effect of Whipping Temperature on the Overrun, Body and Storage Stability of a Dairy-Based Frozen Whipped Topping
    by Locker, William J.
    Published 1972
    Subjects: “...frozen whipped cream...”
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  15. 15
    Effects of fat particles on the stability of complex food systems
    by Hanazawa, Tomohito
    Published 2019
    Subjects: “...whipped cream...”
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    Doctoral Thesis
  16. 16
    MICROSTRUCTURE OF CREAMS MADE FROM WHIPPED CREAM WITH POLYSACCHARIDES AND VARIOUS SPECIES OF SUGARS
    Subjects: “...creams from whipped cream...”
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    Article
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