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Effects of the Number of Beating Stages for Whipping Cream and the Mixing Temperature of the Gelatin Sol on the Physical Properties of Bavarian Cream
Bavarian cream gelatin whipped cream mixing viscosity
2009/8/26
The effects on the quality of Bavarian cream of the number of beating stages for whipping cream and the mixing temperature of the gelatin sol were investigated. The maximum stress or viscosity of the ...
Functional Properties of Cholesterol-removed Compound Whipping Cream by Palm Oil
Compound Whipping Cream Cholesterol Removal Palm Oil Functional Properties
2016/4/15
The present study was carried out to examine the changes in functional properties of cholesterol-removed compound whipping cream made by -CD treated cream and palm oil. Six different ratios of cream t...