Effect of Olein Fractions of Milk Fat on Oxidative Stability of Ice Cream
Author:
Funder
Higher Education Commission of Pakistan (HEC)
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.814666
Reference36 articles.
1. The Effect of Ageing at a Low Temperature on the Rheological Properties of Kahramanmaras-Type Ice Cream Mix
2. Ohmic Heating Behaviour and Rheological Properties of Ice Cream Mixes
3. Ice Cream
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