Application of the xanthan gum, carboxymethyl cellulose and whey protein concentrate in the formulation and improvement of low fat whipped cream properties

Lakzadeh, Leila; esfahani, sajad nasr

doi:10.52547/fsct.18.113.273

FSCT

2021

DOI: 10.52547/fsct.18.113.273

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Application of the xanthan gum, carboxymethyl cellulose and whey protein concentrate in the formulation and improvement of low fat whipped cream properties

Leila Lakzadeh

sajad nasr esfahani

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Application of the xanthan gum, carboxymethyl cellulose and whey protein concentrate in the formulation and improvement of low fat whipped cream properties

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