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A COMPARISON OF GELATIN AND SODIUM ALGINATE AS STABILIZERS IN ICE CREAM

✍ Scribed by P. H. TRACY; S. L. TUCKEY

Book ID: 108790159
Publisher: Institute of Food Technologists
Year: 1939
Tongue: English
Weight: 694 KB
Volume: 4
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1939.tb17127.x

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