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Results:
1-3
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Results: 3
Authors:
Schaller-Povolny, LA
Smith, DE
Citation: La. Schaller-povolny et De. Smith, Viscosity and freezing point of a reduced fat ice cream mix as related to inulin content, MILCHWISSEN, 56(1), 2001, pp. 25-29
Authors:
Schaller-Povolny, LA
Smith, DE
Labuza, TP
Citation: La. Schaller-povolny et al., Effect of water content and molecular weight on the moisture isotherms andglass transition properties of inulin, INT J FO PR, 3(2), 2000, pp. 173-192
Authors:
Schaller-Povolny, LA
Smith, DE
Citation: La. Schaller-povolny et De. Smith, Sensory attributes and storage life of reduced fat ice cream as related toinulin content, J FOOD SCI, 64(3), 1999, pp. 555-559
Risultati:
1-3
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