PHYSICAL PROPERTIES AND STORAGE STABILITY OF MILK-BASED PUDDINGS MADE WITH VARIOUS STARCHES AND STABILIZERS

被引：10

作者：

EMMONS, DB

BECKETT, DC

LARMOND, E

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL | 1972年 / 5卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(72)74091-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：72 / &

共 11 条

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[2] ARENTZEN AGJ, 1966, NIZO NIEUWS 12
[3] ARENTZEN AGJ, 1968, PERSONAL COMMUNICATI
[4] ARENTZEN AGJ, 1960, NIZO NIEUWS 6
[5] Emmons D. B., 1970, Modern Dairy, V49, P17
[6] Rutgers R., 1958, J SCI FOOD AGR, V9, P69
[7] RUTGERS R, 1958, J SCI FOOD AGR, V9, P61
[8] MODIFICATION OF CURD FIRMNESS TEST FOR COTTAGE CHEESE
VOISEY, PW
EMMONS, DB
[J]. JOURNAL OF DAIRY SCIENCE, 1966, 49 (01) : 93 - &
[9] WURZBURG OB, 1968, HDB FOOD ADDITIVES
[10] 1970, REPORT NEW DAIRY PRO