Sensory Evaluation Ratings and Melting Characteristics Show...

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

Joelle E. Romanchik-Cerpovicz, Amanda C. Costantino, Laura H. Gunn
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Volume:
106
Year:
2006
Language:
english
Pages:
4
DOI:
10.1016/j.jada.2006.01.009
File:
PDF, 80 KB
english, 2006
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