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The functional, rheological and sensory characteristics of ice creams with various fat replacers

The functional, rheological and sensory characteristics of ice creams with various fat replacers

OYA BERKAY KARACA; MEHMET GÜVEN; KURBAN YASAR; SEVIM KAYA; TALIP KAHYAOGLU
  • 作者OYA BERKAY KARACA; MEHMET GÜVEN; KURBAN YASAR; SEVIM KAYA; TALIP KAHYAOGLU
  • 卷第62卷
  • 期第1期
  • 印刷ISSN1364-727X
  • 电子ISSN1471-0307
  • 文件大小193.08KB
  • 发表时间2009
  • DOI10.1111/j.1471-0307.2008.00456.x
  • 页码93-99
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