Sensory Evaluation Ratings and Melting Characteristics Show that Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in Chocolate Frozen Dairy Dessert
Romanchik-Cerpovicz, Joelle E., Costantino, Amanda C., Gunn, Laura H.
Published in Journal of the American Dietetic Association (01.04.2006)
Published in Journal of the American Dietetic Association (01.04.2006)
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