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Journal of Food Science

Volumn 55, Issue 3, 1990, Pages 703-707

Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk

(2) MARTINOU‐VOULASIKI, IOANNA S a,b ZERFIRIDIS, GREGORY K a,b

a ARISTOTLE UNIVERSITY OF THESSALONIKI (Greece)

b Branch of Pyrgos (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987358452 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1990.tb05211.x Document Type: Article

Times cited : (41)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.