THE INFLUENCE OF DIFFERENT TOTAL SOLID, STABILIZER AND...

Journal of Food Processing and Preservation 2010 Vol. 34; Iss. Supplement

THE INFLUENCE OF DIFFERENT TOTAL SOLID, STABILIZER AND OVERRUN LEVELS IN INDUSTRIAL ICE CREAM PRODUCTION USING COCONUT OIL

ŞEFIK KURULTAY, ÖMER ÖKSÜZ, ÖZKAN GÖKÇEBAĞ
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Volume:
34
Year:
2010
Language:
english
Pages:
9
DOI:
10.1111/j.1745-4549.2009.00418.x
File:
PDF, 319 KB
english, 2010
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