Effects of Fat Content and Solid Fat Content on Caramel Texture Attributes
Crossref DOI link: https://doi.org/10.1007/s11746-016-2871-0
Published Online: 2016-07-23
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mendenhall, Heather
Hartel, Richard W.
Version of Record valid from 2016-07-23
License valid from 2016-07-23
