Physicochemical and sensory optimisation of a low glycemic index ice cream formulation
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01502.x/fullpdf
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4. Effect of polyols versus sugar on the acceptability of ice cream among a student and adult population;Bordi;Foodservice Research International,2004
5. Plotting freezing curves for frozen desserts;Bradley;Dairy Record,1984
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