The Influence of Sweetened, Frozen Cream on the Development of Swell in Ice Cream
Open Access
- 1 May 1931
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 14 (3) , 221-228
- https://doi.org/10.3168/jds.s0022-0302(31)93467-x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Relative Merits of Sucrose, Dextrose, and Levulose as used in the Preservation of Eggs by Freezing1Industrial & Engineering Chemistry, 1930
- The Influence of the Use of Butter on the Freezing Properties of Ice Cream MixJournal of Dairy Science, 1930