Ice cream : a textbook for student and manufacturer.

Ejemplares similares

• Recrystallization in ice cream as affected by stabilizers
  por: SUTTON, R.
• Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers
  por: Flores, A. A.
• Effect of emulsifiers and food gum on nonfat ice cream
  por: Baer, R. J.
• Effect of freezing point and texture regulating parameters on the initial ice crystal growth in ice cream
  por: Trgo, C.
• Effect of milk fat on the sensory properties of chocolate ice cream
  por: Prindiville, E. A.