Physical Properties and Storage Stability of Milk-based Puddings Made with Various Starches and Stabilizers
- 1 April 1972
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 5 (2) , 72-76
- https://doi.org/10.1016/s0315-5463(72)74091-2
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Modification of the Curd Firmness Test for Cottage CheeseJournal of Dairy Science, 1966
- The consistency of starch-milk puddings. I.—Preparation of puddings and measurement of consistencyJournal of the Science of Food and Agriculture, 1958