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Effects on the Microstructure of Custard Pudding from the Components of Cream and Different Types of Cream
custard pudding hen's egg milk cream micro-structure protein-fat double-staining method rupture stress
2009/8/26
The samples made with cream were harder than those made with milk. The distribution pattern of protein and fat in the pudding samples was clearly identified by using the protein-fat double-staining me...