Rheological quality and stability of yog‐ice cream with added inulin
- 30 May 2002
- journal article
- research article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 55 (2) , 89-93
- https://doi.org/10.1046/j.1471-0307.2002.00042.x
Abstract
No abstract availableKeywords
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