Sensory Textural Properties of Stabilized Ice Cream
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (2), 399-402
- https://doi.org/10.1111/j.1365-2621.1981.tb04870.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- EFFECT OF STABILIZING AGENTS AND ASPARTAME ON THE SENSORY PROPERTIES OF ORANGE SHERBETJournal of Food Science, 1978
- PAIRED COMPARISON AND TIME‐INTENSITY MEASUREMENTS OF THE SENSORY PROPERTIES OF BEVERAGES AND GELATINS CONTAINING SUCROSE OR SYNTHETIC SWEETENERSJournal of Food Science, 1978