Quality characteristics of plant-based whipped cream with ultrasonicated pea protein

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

Original language	English
Pages (from-to)	64
Journal	Food Science and Preservation
Volume	31
State	Published - 2024

Cite this

@article{08316e54f28e4715af1b68141411da04,

title = "Quality characteristics of plant-based whipped cream with ultrasonicated pea protein",

author = "Kwang-deog Moon",

year = "2024",

language = "English",

volume = "31",

pages = "64",

journal = "Food Science and Preservation",

issn = "3022-5477",

publisher = "Korean Society of Food Preservation",

}