Formulation of cream-based liqueurs: a comparison of sucrose and sorbitol as the carbohydrate component
- 1 April 1982
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 35 (2), 41-43
- https://doi.org/10.1111/j.1471-0307.1982.tb02710.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Extension of the shelf life of cream‐based liqueurs at high ambient temperaturesInternational Journal of Food Science & Technology, 1981