![](/img/cover-not-exists.png)
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. GunnVolume:
106
Year:
2006
Language:
english
Pages:
4
DOI:
10.1016/j.jada.2006.01.009
File:
PDF, 80 KB
english, 2006