Work

0541 Fat reduction in ice cream and its effect on physical structure and consumer acceptability

Year: 2016

Type: article

Source: Journal of Animal Science

DOI: 10.2527/jam2016-0541

Authors: M. L. Rolon, A. J. Bakke, J. N. Coupland, J. E. Hayes, R. F. Roberts

Institution: Pennsylvania State University

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2550134952

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