In whipped cream, air bubbles are stabilized (held in the cream) by. O denatured protein forming a continuous network around the bubbles broken fat globules forming a continuous network around the bubbles O calcium ions forming a continuous network around the bubbles
In whipped cream, air bubbles are stabilized (held in the cream) by. O denatured protein forming a continuous network around the bubbles broken fat globules forming a continuous network around the bubbles O calcium ions forming a continuous network around the bubbles
Chemistry for Today: General, Organic, and Biochemistry
9th Edition
ISBN:9781305960060
Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Chapter7: Sollutions And Colloids
Section: Chapter Questions
Problem 7.24E
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