Effect of Solid Fat Content on Structure in Ice Creams Containing Palm Kernel Oil and High-Oleic Sunflower Oil

✍ Scribed by Kristine K. Sung; H. Douglas Goff

• Book ID: 111406290
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 317 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01539.x