Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing

✍ Scribed by S. Bolliger; B. Kornbrust; H.D. Goff; B.W. Tharp; E.J. Windhab

• Book ID: 117652780
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 790 KB
• Volume: 10
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(00)00071-6