ShareBULKING AGENTS CAN ALTER FREEZING.
Author(s) : BAER R. J., BALDWIN K. A.
Type of article: Article
Summary
EVALUATION OF THESE TEXTURAL AGENTS (MICROCRYSTALLINE CELLULOSE, POLYDEXTROSE, SUCROSE, SORBITOL) ON THE FREEZING POINT OF LOW-CALORIC DESSERTS AND ICE CREAM. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-199109.
Details
- Original title: BULKING AGENTS CAN ALTER FREEZING.
- Record ID : 1986-0284
- Languages: English
- Source: Dairy Field - vol. 168 - n. 2
- Publication date: 1985
Links
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Indexing
- Themes: Ice creams
- Keywords: Sorbitol; Freezing temperature; Sucrose; Precooked food; Frozen dessert; Ice cream; Freezing
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- Date : 1984/12
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- Author(s) : SMITH K. E., BRADLEY R. L. Jr
- Date : 1983/12
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 66 - n. 12
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- Date : 1992/10
- Languages : English
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- Date : 1994
- Languages : English
- Source: Aust. J. Dairy Technol. - vol. 49 - n. 2
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WHIPPED FROZEN DESSERTS.
- Author(s) : BRAY F.
- Date : 1984
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 23 - n. 3
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