Article Versions Notes

Yan G, Wang S, Li Y, Zhang J, Ding H, Li Y, Zhang L. Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream. Foods. 2023; 12(1):22. https://doi.org/10.3390/foods12010022

Yan, Guosen, Shiran Wang, Yang Li, Jing Zhang, Hao Ding, Yan Li, and Liebing Zhang. 2023. "Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream" Foods 12, no. 1: 22. https://doi.org/10.3390/foods12010022

Yan, G., Wang, S., Li, Y., Zhang, J., Ding, H., Li, Y., & Zhang, L. (2023). Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream. Foods, 12(1), 22. https://doi.org/10.3390/foods12010022