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Journal description
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Details for article 33 of 42 found articles
| Title: |
Preparation and evaluation of sucrose-reduced ice cream: optimization via physiochemical and sensory study |
| Author: |
Liburdi, Katia Crinò, Alessandro Fabrizi, Chiara Esti, Marco |
| Appeared in: |
International dairy journal |
| Paging: | Volume 169 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 33 of 42 found articles
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