Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6987516 | Food Hydrocolloids | 2016 | 9 Pages |
Abstract
Relationship between the rate of breakdown parameter, melting rate and creaminess determined for low fat ice cream.350
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Fatemeh Javidi, Seyed M.A. Razavi, Fataneh Behrouzian, Ali Alghooneh,