Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability

✍ Scribed by Carlos Méndez-Velasco; H. Douglas Goff

• Book ID: 116540730
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 849 KB
• Volume: 24
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2011.11.009