CONTRIBUTION OF SPECIFIC SACCHARIDE FRACTIONS OF CORN SYRUP TO THE SYRUP FLAVOR OF ICE CREAM MIX

✍ Scribed by A. ESKAMANI; J. G. LEEDER

• Book ID: 108799937
• Publisher: Institute of Food Technologists
• Year: 1972
• Tongue: English
• Weight: 447 KB
• Volume: 37
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1972.tb05847.x