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pro vyhledávání: '"Rich, Hartel"'
Publikováno v:
Journal of food science. 82(8)
The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4c2133a7b9f366e086c39f6fa3e1d20e
https://pubmed.ncbi.nlm.nih.gov/28631811
https://pubmed.ncbi.nlm.nih.gov/28631811
Autor:
Rich Hartel
Publikováno v:
Journal of the American Oil Chemists' Society. 84:1-1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27ab89de0752c725811e9f4a3449a5c7
https://doi.org/10.1007/s11746-006-1032-2
https://doi.org/10.1007/s11746-006-1032-2