The Texture of Ice Cream
- 1 March 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (2), 201-211
- https://doi.org/10.1111/j.1365-2621.1965.tb00290.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- The formation of emulsions in definable fields of flowProceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character, 1934