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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....

W. H. E.. ReidR. J. CooleyWendell Sherwood Arbuckle

出版	University of Missouri, College of Agriculture, Agricultural Experiment Station, 1940
URL	http://books.google.com.hk/books?id=WrE5zgEACAAJ&hl=&source=gbs_api