✦ LIBER ✦
Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality
✍ Scribed by Maryam BahramParvar; Seyed M.A. Razavi; Mostafa Mazaheri Tehrani
- Book ID
- 117947269
- Publisher
- John Wiley and Sons
- Year
- 2012
- Tongue
- English
- Weight
- 699 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0950-5423
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