Stabilized non-sour dairy base materials and methods for preparation

作者: Amna M. Abboud , Gary W. Trecker , Daniel A. Meyer , Jimbay P. Loh , Alice S. Cha

DOI:

关键词: Food productsMaterials scienceBase (topology)Waste management

摘要: The present invention is directed to stabilized non-sour dairy base materials which may be used as a heavy cream substitute or other culinary purposes in food products.

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