Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams.

Dabo KF, Chèné C, Prevost S, Fameau AL, Karoui R

DOI: 10.3390/foods13233897
Published: 2024 Dec 3
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods13233897,
  title = {Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams.},
  author = {Dabo KF and Chèné C and Prevost S and Fameau AL and Karoui R},
  year = {2024},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods13233897},
  url = {https://doi.org/10.3390/foods13233897}
}

RIS

TY  - JOUR
TI  - Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams.
AU  - Dabo KF
AU  - Chèné C
AU  - Prevost S
AU  - Fameau AL
AU  - Karoui R
PY  - 2024
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods13233897
UR  - https://doi.org/10.3390/foods13233897
ER  -

APA

KF, D., C, C., S, P., AL, F., & R, K. (2024). Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods13233897

Source records

pubmed · retrieved 2026-09-26T09:43:24.642Z