Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration
- 1 January 1998
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 63 (1), 9-11
- https://doi.org/10.1111/j.1365-2621.1998.tb15663.x
Abstract
No abstract availableKeywords
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