Publication | Closed Access

Sensory Evaluation Ratings and Melting Characteristics Show that Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in Chocolate Frozen Dairy Dessert

NutritionFood AnalysisSensory Evaluation RatingsMelting Characteristics ShowOkra GumFood EngineeringFood ProcessingFood TextureFood QualityFood TechnologyFood SafetyHealth Sciences