The effect of different increments of sucrose and dextrose on the freezing procedures, mix compositions, stability and internal structure of ice cream
Material type:
TextSeries: 370, res. bullPublication details: Columbia Missouri Agricultural Experiment Station 1943Description: 22p
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Books
|
Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | Available | S25682 |
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