Font Size:
a
A
A
Keyword [Ice creams]
Result: 1 - 4 | Page: 1 of 1
1.
Fat crystallization and structural partial coalescence in ice creams containing palm kernel oil and high oleic sunflower oil
2.
Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams
3.
Characterization of fat structures in ice cream and enhancement of their colloidal interactions in ice creams high in unsaturated fat
4.
Release of flavor compounds from full fat and low-fat ice creams during eating
<<First
<Prev Next>
Last>>
Jump to
