A method for determining sucrose and corn syrup solids contents of dairy-type frozen desserts using invertase and amyloglucosidase

Unrestricted.2016-11-142011-02-182016-11-141978-08http://hdl.handle.net/2346/11465Not availableapplication/pdfengInvertaseGlucosidesFrozen desserts -- AnalysisA method for determining sucrose and corn syrup solids contents of dairy-type frozen desserts using invertase and amyloglucosidaseThesis