Interactions between food components in ice cream. Part 1: unfrozen emulsions
- 31 December 1996
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 10 (4) , 385-393
- https://doi.org/10.1016/s0268-005x(96)80017-8
Abstract
No abstract availableKeywords
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