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Effect of alcohol content on emulsion stability of cream liqueurs

, : Effect of alcohol content on emulsion stability of cream liqueurs. Food Chemistry 18(2): 139-152

Factors controlling the emulsion stability of cream liqueurs with high ethanol contents (<more or =>40 degrees proof) were studied. With increase in ethanol content of the cream liqueur, the emulsion becomes increasingly sensitive to the interaction between composition and processing conditions.

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Accession: 001342348

DOI: 10.1016/0308-8146(85)90137-2

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