Textural analysis of fat reduced vanilla ice cream products

Food Research International - Tập 34 - Trang 237-246 - 2001
D.B Aime1, S.D Arntfield1, L.J Malcolmson2, D Ryland3
1Department of Food Science, University of Manitoba, Winnipeg, Canada MB R3T 2N2
2Canadian International Grains Institute, 1000-303 Main Street, Winnipeg, Canada MB R3C 3G7
3George Weston Ltd. Sensory and Food Research Centre, Department of Foods and Nutrition, University of Manitoba, Winnipeg, Canada MB R3T 2N2

Tài liệu tham khảo

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