Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201211559436648.pdf
Reference16 articles.
1. Whitening and sweetening influences on filter coffee preference
2. Absorption of benzoic and sorbic acids by herring and prawns in marinades
3. Ultraviolet spectroscopic studies on the feathering of cream in instant coffee
4. QUALITY OF COFFEE CREAMERS AS A FUNCTION OF PROTEIN SOURCE
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