FACTORS AFFECTING THE PROPERTIES OF COHESIVE CREAMS FORMED FROM CREAM LIQUEURS

被引：12

作者：

DICKINSON, E

NARHAN, SK

STAINSBY, G

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1989年 / 48卷 / 02期

关键词：

D O I：

10.1002/jsfa.2740480209

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：225 / 234

页数：10

共 16 条

[1]

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[2]

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[3] EFFECT OF ALCOHOL CONTENT ON EMULSION STABILITY OF CREAM LIQUEURS [J].

BANKS, W ;

MUIR, DD .

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[4]

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

[5]

Banks W., 1988, Advances in food emulsions and foams., P257

[6]

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

[7] STABILITY OF CREAM LIQUEURS CONTAINING LOW-MOLECULAR-WEIGHT SURFACTANTS [J].

DICKINSON, E ;

NARHAN, SK ;

STAINSBY, G .

JOURNAL OF FOOD SCIENCE, 1989, 54 (01) :77-81

[8]

Dickinson E., 1988, FOOD STRUCT ITS CREA, P41

[9] ETHANOL STABILITY OF CASEIN SOLUTIONS AS RELATED TO STORAGE STABILITY OF DAIRY-BASED ALCOHOLIC BEVERAGES [J].

DONNELLY, WJ .

JOURNAL OF FOOD SCIENCE, 1987, 52 (02) :389-393

[10]

MUIR DD, 1987, MILCHWISSENSCHAFT, V42, P770

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