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Details for article 2 of 36 found articles
| Title: |
A freezable material useful as a flat icing — comprises sucrose and water in concs. that prevent sucrose hydrate crystal formation when frozen, and starch hydrolysate to prevent weeping in water-contg. matrix |
| Author: | |
| Appeared in: |
Food control |
| Paging: | Volume 8 (1997) nr. 4 pages 1 p. |
| Year: |
1997 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 2 of 36 found articles
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