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Showing 1 to 1 of 1 for “"Plant-based, cream emulsion, whipped cream, Faba bean"”.
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Optimizing Faba Bean Protein-Stabilized Cream Emulsions to Develop a Plant-based Whipped Cream
Whipped cream is a well-known dessert topping, but cannot be consumed if one is lactose intolerant or allergic to dairy proteins. Furthermore, it is common for these alternatives to dairy to include a large number of gums and synthetic emulsifiers to obtain the desired texture. This research aims …