MICROFLUIDIZATION OF FULL-FAT ICE CREAM MIXES: EFFECTS OF GUM STABILIZER CHOICE ON PHYSICAL AND SENSORY CHANGES
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2011.00650.x/fullpdf
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