Effects of Fat Content on the Sensory Properties, Melting, Color, and Hardness of Ice Cream
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference18 articles.
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2. Federal Register. 1993. Food labeling. 58(Jan 6):2876; 2896
3. Effect of sugar and fat on the acceptability of vanilla ice cream;Guinard;J. Dairy Sci.,1996
4. The Latest Scoop. Int,1996
5. On the calculation of the freezing point of ice cream mixes and of the quantities of ice separated during the freezing process;Leighton;J. Dairy Sci.,1927
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