Effect of hydrolysis of lactose and sucrose on firmness of ice cream
J.B. Lindamood, D.J. Grooms, P.M.T. HansenVolume:
3
Year:
1989
Language:
english
Pages:
10
DOI:
10.1016/s0268-005x(89)80012-8
File:
PDF, 437 KB
english, 1989