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Effect of date syrup as a substitute for sugar on physicochemical and sensory properties of ice cream.
Effect of date syrup as a substitute for sugar on physicochemical and sensory properties of ice cream.
2014
H. S. Amiri
L. Nateghi
S. Berenji
Keywords:
Food science
Food additive
Biotechnology
Food composition data
Food quality
Chemistry
Sugar
ice cream
freezing point
Correction
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