Fig. 5From: Rheological, textural and structural properties of dairy cream as affected by some natural stabilizersSEM micrograph of whipped cream at 25 kV (a, b) 25–10% WPC (c, d) 35–10% WPC (e, f) 35–0.5% CGN (g, h) 35–0.5% BSG (left to right 3000 and 5000×)Back to article page