Sensory Evaluation Ratings and Melting Characteristics Show that Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in Chocolate Frozen Dairy Dessert-Reference-Cited by-同舟云学术

Sensory Evaluation Ratings and Melting Characteristics Show that Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in Chocolate Frozen Dairy Dessert

Published:2006-04 Issue:4 Volume:106 Page:594-597
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Romanchik-Cerpovicz Joelle E.,Costantino Amanda C.,Gunn Laura H.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

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