Citation: Am. Roland et al., Effects of fat replacers on the sensory properties, color, melting, and hardness of ice cream, J DAIRY SCI, 82(10), 1999, pp. 2094-2100
Citation: Am. Roland et al., Effects of fat content on the sensory properties, melting, color, and hardness of ice cream, J DAIRY SCI, 82(1), 1999, pp. 32-38