ACTION OF EMULSIFIERS IN ICE CREAM UTILIZING THE HLB CONCEPT.
| Autor: | GOVIN, R., LEEDER, J. G. |
|---|---|
| Zdroj: | Journal of Food Science (Wiley-Blackwell); Jul1971, Vol. 36 Issue 5, p718-722, 5p |
| Databáze: | Complementary Index |
| Externí odkaz: |
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| Autor: | GOVIN, R., LEEDER, J. G. |
|---|---|
| Zdroj: | Journal of Food Science (Wiley-Blackwell); Jul1971, Vol. 36 Issue 5, p718-722, 5p |
| Databáze: | Complementary Index |
| Externí odkaz: |
|
Plný text