Effect of alcohol content on emulsion stability of cream liqueurs
- 1 January 1985
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 18 (2), 139-152
- https://doi.org/10.1016/0308-8146(85)90137-2
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Formulation of cream-based liqueurs: a comparison of sucrose and sorbitol as the carbohydrate componentInternational Journal of Dairy Technology, 1982
- Extension of the shelf life of cream‐based liqueurs at high ambient temperaturesInternational Journal of Food Science & Technology, 1981