Structural changes in oil-in-water emulsions during the manufacture of ice cream
- 1 August 1994
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 8 (3-4) , 299-308
- https://doi.org/10.1016/s0268-005x(09)80342-1
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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