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Effect of hydrolysis of lactose and sucrose on firmness of ice cream

✍ Scribed by J.B. Lindamood; D.J. Grooms; P.M.T. Hansen

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

A METHOD FOR DETERMINING LACTOSE AND SUC

✍ M. L. PEEPLES; R. M. HUTCHESON 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 292 KB

Determination of Lactose and Sucrose Con

✍ J. F. FRANK; G. L. CHRISTEN 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 350 KB

Influences of lactose hydrolysis of milk

✍ Abbasi, Soleiman; Saeedabadian, Arman 📂 Article 📅 2013 🏛 Springer-Verlag 🌐 English ⚖ 242 KB

Effect of presence of concanavalin a on

✍ Ritu Agarwal; M.N. Gupta 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 234 KB

THE EFFECTS OF USING ALTERNATIVE SWEETEN

✍ CIHAT OZDEMIR; ELIF DAGDEMIR; SALIH OZDEMIR; OSMAN SAGDIC 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 72 KB

The Effect of Ice-Cream-Scoop Water on t

✍ I. G. Wilson, J. C. N. Heaney and S. T. C. Weatherup 📂 Article 📅 1997 🏛 Cambridge University Press 🌐 English ⚖ 875 KB