Tuesday, August 29, 2017

Cookie and dough homogenization - Food chemistry

Multiple dough & cookie samples were rapidly homogenized with the PRO Multi-Prep Chapman University.

Chlorogenic Acid Oxidation-Induced Greening of Sunflower Butter Cookies as a Function of Different Sweeteners and Storage Conditions

Check out why the Multi-Prep is the ideal homogenizer for Food Chemistry.

Let's get started

Need help selecting a homogenizer? 

No comments:

Post a Comment