Zobrazeno 1 - 1
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pro vyhledávání: '"Sukrit Thaiudom"'
Autor:
Sukrit Thaiudom
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 29, Iss 1, Pp 191-204 (2007)
Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the important parts to build up a good structure of ice cream. Ice cream whipping time also affects the ice cream qualities.This study focused on effects of rati
Externí odkaz:
https://doaj.org/article/7eb2e75996d742d9a38eaec43abbaa31
