Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time
Keyword(s):
Low Fat
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2017 ◽
Vol 100
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pp. 268-276
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1995 ◽
Vol 9
(1)
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pp. 23-31
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2008 ◽
Vol 19
(12)
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pp. 833-839
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2012 ◽
Vol 26
(1)
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pp. 318-322
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2012 ◽
Vol 46
(1)
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pp. 237-249
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