EFFECT OF LOCUST BEAN GUM AND SELECTED SWEETENING AGENTS ON ICE RECRYSTALLIZATION RATES

被引：56

作者：

HARPER, EK ^{[1
]}

SHOEMAKER, CF ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb05088.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1801 / &

共 11 条

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