The functional, rheological and sensory characteristics of ice creams with various fat replacers

Title
The functional, rheological and sensory characteristics of ice creams with various fat replacers
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 62, Issue 1, Pages 93-99
Publisher
Wiley
Online
2009-01-14
DOI
10.1111/j.1471-0307.2008.00456.x

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