Article · Journal · 2020

Physicochemical, Sensory and Microbial Qualities of Ice Cream Stabilized with Hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum)

Asian Food Science Journal

Citations: 1from other works
Field-weighted impact: 0.161.00 is the world average for its field and year
Among its field: 51st percentileby citations, against works of its field and year
Authors: 6from 2 institutions

Authors

6 authors across 2 institutions in 2 countries