Crystallization behavior modulation as a strategy for improving reduced-fat whipping cream quality
Fuente:
International Dairy Journal
Publication date: January 2027Source: International Dairy Journal, Volume 184Author(s): Yu Liang, Hongfang Cao, Jinge Wang, Caiyun Wang, Jian He, Ying Zhang, Junwei Wang, Qiangzhong Zhao, Mouming Zhao