Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena

Published 2008 View Full Article

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Title
Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 115, Issue 2, Pages 665-671
Publisher
Elsevier BV
Online
2008-12-31
DOI
10.1016/j.foodchem.2008.12.070

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