ShareA low-temperature scanning electron microscopy study of ice cream. 2. Influence of selected ingredients and processes.
Author(s) : CALDWELL K. B., GOFF H. D., STANLEY D. W.
Type of article: Article
Summary
Effect of the addition of polysaccharide stabilizers, the freezing rate, and of storage temperatures and duration on ice-cream ultrastructure.
Details
- Original title: A low-temperature scanning electron microscopy study of ice cream. 2. Influence of selected ingredients and processes.
- Record ID : 1994-0412
- Languages: English
- Source: Food Struct. - vol. 11 - n. 1
- Publication date: 1992
Links
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Structure; Electron microscopy; Process; Ice cream; Storage life; Additive
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- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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A low-temperature scanning electron microscopy ...
- Author(s) : CALDWELL K. B., GOFF H. D., STANLEY D. W.
- Date : 1992
- Languages : English
- Source: Food Struct. - vol. 11 - n. 1
View record
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- Date : 2002
- Languages : English
- Source: Bull. FIL-IDF - n. 374
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Development of pro-biotic kulfi (Indian ice cre...
- Author(s) : RAMACHANDRA RAO H. G., SHIVA PRAKASH A.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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