Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range.

Food Sci Nutr · 2022 · PMC9632211 · PMID 36348806

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an increasing trendno p-value reported

The chemical composition of the GFD has shown an increasing trend in the protein, carbohydrates, and ash, meanwhile fluctuation in the fat contents with increasing temperature.

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