Effect of different homogenization processes on the physical properties of an ice cream mixture and the resulting ice cream when the percentage of fat is varied & the soilds not fat remain constant
Material type: TextSeries: Missouri Bulletin 131,Missouri Agricultural Experiment Station,ColumbiaPublication details: University of Missouri 1930Description: 40pItem type | Current library | Call number | Status | Date due | Barcode |
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Books | Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | Available | S25188 |
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