Author: Klinkesorn Utai
Publisher: Taylor & Francis Ltd
ISSN: 8755-9129
Source: Food Reviews International, Vol.29, Iss.4, 2013-10, pp. : 371-393
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Ice Cream: Foam Formation and Stabilization—A Review
By E. X.
Food Reviews International, Vol. 26, Iss. 2, 2010-04 ,pp. :
By Alak Gonca Hisar Sükriye Hisar Olcay Genççelep Hüseyin
European Food Research and Technology A, Vol. 232, Iss. 1, 2011-01 ,pp. :