Colloidal aspects of ice cream - A review

International Dairy Journal

Volumn 7, Issue 6-7, 1997, Pages 363-373

  Goff, H D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Colloid; Emulsion; Foam; Freezing; Ice cream

Indexed keywords

EID: 0031452636     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(97)00040-X     Document Type: Review

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