FAT DESTABILIZATION IN ICE CREAM AND ICE MILK CONTAINING LOW DE CORN SWEETENERS

被引：0

作者：

MAHDI, SR

BRADLEY, RL

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1968年 / 51卷 / 06期

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：931 / &

共 50 条

[1] USE OF CORN SWEETENERS IN VANILLA ICE CREAM
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[J]. AMERICAN DAIRY REVIEW, 1967, 29 (07): : 54 - +
[2] THE RELATIVE SWEETNESS OF CERTAIN CORN SWEETENERS IN ICE CREAM
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[3] CHEMICAL CHARACTERISTICS OF CORN SWEETENERS AND THEIR FLAVOR IN ICE CREAM
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[4] NEWER IDEAS FOR USING CORN SWEETENERS IN ICE CREAM
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[5] FAT DESTABILIZATION IN FROZEN DESSERTS CONTAINING LOW DEXTROSE EQUIVALENT CORN SWEETENERS
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