The effect of different increments of sucrose and dextrose on the freezing procedures, mix compositions, stability and internal structure of ice cream
W.H.E. Reid
The effect of different increments of sucrose and dextrose on the freezing procedures, mix compositions, stability and internal structure of ice cream - Columbia Missouri Agricultural Experiment Station 1943 - 22p. - 370, res. bull. .
The effect of different increments of sucrose and dextrose on the freezing procedures, mix compositions, stability and internal structure of ice cream - Columbia Missouri Agricultural Experiment Station 1943 - 22p. - 370, res. bull. .