STABILITY OF CREAM LIQUEURS CONTAINING LOW-MOLECULAR-WEIGHT SURFACTANTS

[1] BANKS W, 1981, J FOOD TECHNOL, V16, P587

[2] EFFECT OF ALCOHOL CONTENT ON EMULSION STABILITY OF CREAM LIQUEURS [J]. FOOD CHEMISTRY, 1985, 18 (02) : 139 - 152

[3] BANKS W, 1982, J SOC DAIRY TECHNOL, V35, P41, DOI 10.1111/j.1471-0307.1982.tb02710.x

[4] BANKS W, 1981, MILK IND, V83, P16

[5] BANKS W, 1983, PHYSICOCHEMICAL ASPE

[6] Barry B.W., 1971, RHEOL ACTA, V10, P96, DOI [10.1007/BF01972485, DOI 10.1007/BF01972485]

[7] Blenford D. E., 1987, Food, Flavourings, Ingredients, Packaging and Processing, V9, P29

[8] Bullin S., 1988, Gums and stabilisers for the food industry. 4., P337

[9] CONWAY H, 1987, MILK PRODUCER, V34, P1

[10] Darling D. F., 1987, Special Publication, Royal Society of Chemistry, V58, P1, DOI 10.1533/9781845698300.1

[1] BANKS W, 1981, J FOOD TECHNOL, V16, P587

[2] EFFECT OF ALCOHOL CONTENT ON EMULSION STABILITY OF CREAM LIQUEURS [J]. FOOD CHEMISTRY, 1985, 18 (02) : 139 - 152

[3] BANKS W, 1982, J SOC DAIRY TECHNOL, V35, P41, DOI 10.1111/j.1471-0307.1982.tb02710.x

[4] BANKS W, 1981, MILK IND, V83, P16

[5] BANKS W, 1983, PHYSICOCHEMICAL ASPE

[6] Barry B.W., 1971, RHEOL ACTA, V10, P96, DOI [10.1007/BF01972485, DOI 10.1007/BF01972485]

[7] Blenford D. E., 1987, Food, Flavourings, Ingredients, Packaging and Processing, V9, P29

[8] Bullin S., 1988, Gums and stabilisers for the food industry. 4., P337

[9] CONWAY H, 1987, MILK PRODUCER, V34, P1

[10] Darling D. F., 1987, Special Publication, Royal Society of Chemistry, V58, P1, DOI 10.1533/9781845698300.1