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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- Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
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