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The effect of salep and locust bean gum concentration on the rheological characteristics of a Turkish-type ice-cream mix


The effect of salep and locust bean gum concentration on the rheological characteristics of a Turkish-type ice-cream mix



Journal of Dairy Science 84(Suppl 1): 379-380



ISSN/ISBN: 0022-0302


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(PDF emailed within 1 workday: $29.90)

Accession: 035876639

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