Sensory Evaluation Ratings and Melting Characteristics Show that Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in Chocolate Frozen Dairy Dessert

✍ Scribed by Joelle E. Romanchik-Cerpovicz; Amanda C. Costantino; Laura H. Gunn

• Book ID: 113670497
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 80 KB
• Volume: 106
• Category: Article
• ISSN: 0002-8223
• DOI: 10.1016/j.jada.2006.01.009