The effect of the use of corn syrup solids of different dextrose equivalents on the quality and properties of ice milk
| dc.contributor.author | Simpfendorfer, Siegfried. | en_US |
| dc.date.accessioned | 2015-12-31T21:01:18Z | |
| dc.date.available | 2015-12-31T21:01:18Z | |
| dc.date.issued | 1963 | en_US |
| dc.date.published | 1963 | en_US |
| dc.description | Call number: LD2668 .T4 1963 S61 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25733 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Ice cream, ices, etc. | en_US |
| dc.subject.LCSH | Corn syrup. | en_US |
| dc.title | The effect of the use of corn syrup solids of different dextrose equivalents on the quality and properties of ice milk | en_US |
| dc.type | Text | en_US |
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