Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleFormulation of cream-based liqueurs: a comparison of sucrose and sorbitol as the carbohydrate component.AuthorsBANKS, W.; MUIR, D. D.; WILSON, A. G.PublicationInternational Journal of Dairy Technology, 1982, Vol 35, Issue 2, p41ISSN1364-727XPublication typeArticleDOI10.1111/j.1471-0307.1982.tb02710.x