Interactions between food components in ice cream II: Structure-texture relationships

Journal of Texture Studies

Volumn 27, Issue 2, 1996, Pages 199-215

  Gelin, J L ^a,b   Poyen, L ^a,b   Rizzotti, R ^a,b   Dacremont, C ^c   Le Meste, M ^c   Lorient, D ^c  

^a Food Development Centre   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030489416     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1996.tb00069.x     Document Type: Article

References (25)

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