Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

  • Aurora Pintor, Patricia Severiano-Pérez, Alfonso Totosaus
  • Food Science and Technology International, June 2013, SAGE Publications
  • DOI: 10.1177/1082013213493100

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.1177/1082013213493100

The following have contributed to this page: Dr Alfonso Totosaus