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The effect of dextrose and sucrose sugars upon the properties of ice cream

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https://hdl.handle.net/10355/52819
dc.contributor.authorReid, W. H. E. (William Herbert Eddy), 1894-1976eng
dc.contributor.authorMinert, K. R.eng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1942eng
dc.descriptionPublication authorized December 24, 1941.eng
dc.description.bibrefIncludes bibliographical references (page 27).eng
dc.format.extent27 pages : illustrations ; 23 cmeng
dc.identifier.merlinb63688505eng
dc.identifier.oclc19863200eng
dc.identifier.otherage000339eng
dc.identifier.urihttps://hdl.handle.net/10355/52819
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesResearch bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0339eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshIce cream, ices, etceng
dc.subject.lcshDextroseeng
dc.subject.lcshSucroseeng
dc.titleThe effect of dextrose and sucrose sugars upon the properties of ice creameng


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