Interactions between food components in ice cream. Part 1: unfrozen emulsions

✍ Scribed by J.-L. Gelin; L. Poyen; R. Rizzotti; M. Le Meste; J.-L. Courthaudon; D. Lorient

• Book ID: 114200762
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 966 KB
• Volume: 10
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/s0268-005x(96)80017-8