✦ LIBER ✦
Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams
✍ Scribed by Favaro-Trindade, C.S.; de Carvalho Balieiro, J.C.; Dias, P. F.; Amaral Sanino, F.; Boschini, C.
- Book ID
- 127096884
- Publisher
- SAGE Publications
- Year
- 2007
- Tongue
- English
- Weight
- 190 KB
- Volume
- 13
- Category
- Article
- ISSN
- 1082-0132
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