Replacing cane sugar with variable increments of dextrose and cerelose sugar in the ice cream mix, and its effect upon the physical and chemical properties of ice cream at different serving temperatures

dc.contributor.author	Reid, W. H. E. (William Herbert Eddy), 1894-1976	eng
dc.contributor.author	Cooley, R. J.	eng
dc.contributor.author	Arbuckle, W. S. (Wendell Sherwood), 1911-1987	eng
dc.contributor.corporatename	University of Missouri. Agricultural Experiment Station	eng
dc.date.issued	1940	eng
dc.description	Publication authorized December 11, 1940.	eng
dc.description.bibref	Includes bibliographical references (pages 51-52).	eng
dc.format.extent	52 pages : illustrations ; 23 cm	eng
dc.identifier.merlin	b63688281	eng
dc.identifier.oclc	19877252	eng
dc.identifier.other	age000323	eng
dc.identifier.uri	https://hdl.handle.net/10355/53574
dc.language	English	eng
dc.publisher	University of Missouri, College of Agriculture, Agricultural Experiment Station	eng
dc.relation.ispartofseries	Research bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0323	eng
dc.rights	OpenAccess.	eng
dc.rights.license	This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcsh	Ice cream, ices, etc	eng
dc.subject.lcsh	Dextrose	eng
dc.title	Replacing cane sugar with variable increments of dextrose and cerelose sugar in the ice cream mix, and its effect upon the physical and chemical properties of ice cream at different serving temperatures	eng