Foam Formation of Cream on the Market and Properties of Whipped Cream

Science of Cookery

Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360

Foam Formation of Cream on the Market and Properties of Whipped Cream

Mutsuko Matsumoto, Fujiko Kawamura

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JOURNAL FREE ACCESS

1978 Volume 11 Issue 3 Pages 188-191

DOI https://doi.org/10.11402/cookeryscience1968.11.3_188

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© The Japan Society Cookery Science

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