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Journal of Food Processing and Preservation
Volumn 34, Issue SUPPL. 1, 2010, Pages 346-354
The influence of different total solid, stabilizer and overrun levels in industrial ice cream production using coconut oil
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Indexed keywords

CYAMOPSIS TETRAGONOLOBA;
EID: 77949493547     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00418.x     Document Type: Article
Times cited : (21)
References (11)
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    • (2002) Curr. Opin. Colloid Interface Sci. , vol.7 , pp. 432-437
    • Goff, H.D.1
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    • Effects of structural attributes on hardness and melting rate of ice cream. Ice cream II
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    • (2003)
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    • Kinsella, J.E.1
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    • 0031308825 scopus 로고    scopus 로고
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    • (1997) J. Dairy Sci. , vol.80 , pp. 3133-3141
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    • Delivering smooth sensations
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.