Author:
Goff H. Douglas,Hynes E. H.,Perotti M. C.,Kelly P. M.,Hogan S. A.
Publisher
Springer International Publishing
Reference190 articles.
1. Abbasi, S., & Saeedabadian, A. (2015). Influences of lactose hydrolysis of milk and sugar reduction on some physical properties of ice cream. Journal of Food Science and Technology, 52(1), 367–374.
2. Alvarez, V. B., Wolters, C. L., Vodovotz, Y., & Ji, T. (2005). Physical properties of ice cream containing milk protein concentrates. Journal of Dairy Science, 88, 862–871.
3. Bradley, R. L. (1984). Plotting freezing curves for frozen desserts. Dairy Record, 85(7), 86–87.
4. Bradley, R. L., & Smith, K. E. (1983). Finding the freezing point of frozen desserts. Dairy Record, 84(6), 114–115.
5. Clarke, C. (2012). The science of ice cream (2nd ed.). London: RSC Publishing.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献