Premium
CONTRIBUTION OF SPECIFIC SACCHARIDE FRACTIONS OF CORN SYRUP TO THE SYRUP FLAVOR OF ICE CREAM MIX
Author(s) -
ESKAMANI A.,
LEEDER J. G.
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb05847.x
Subject(s) - ice cream , gratitude , library science , chemistry , political science , food science , computer science , psychology , social psychology