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筛选: 创造者 Nguyen, Ngan Thuy Collections Major Qualifying Projects

Effect of Ice Crystal Size on the Textural Properties of Ice Cream and Sorbet

创造者:

Nguyen, Ngan Thuy, Huynh, Han N. L., and Yiu, Kevin Kai

Advisor:

Shivkumar, Satya and DiBiasio, David

出版者:

Worcester Polytechnic Institute

创建日期:

2014-05-01

Resource Type:

Major Qualifying Project