ShareCHANGES IN FREEZING POINT AND RHEOLOGICAL PROPERTIES OF ICE CREAM MIX AS A FUNCTION OF SWEETENER SYSTEM AND WHEY SUBSTITUTION.
Author(s) : SMITH D. E., BAKSHI A. S., LOMAURO C. J.
Type of article: Article
Summary
THE CHANGES IN BOTH TYPES OF SWEETENERS AND/OR AMOUNT OF WHEY SUBSTITUTION FOR MILK SOLIDS NON-FAT AFFECT THE FREEZING POINT OF ICE CREAM MIX, ARE UNAFFECTED BY THE AMOUNT OF WHEY SUBSTITUTION, BUT ARE AFFECTED BY CHANGES IN THE TYPE OF SWEETENER. C.R.F.
Details
- Original title: CHANGES IN FREEZING POINT AND RHEOLOGICAL PROPERTIES OF ICE CREAM MIX AS A FUNCTION OF SWEETENER SYSTEM AND WHEY SUBSTITUTION.
- Record ID : 1985-1611
- Languages: English
- Source: Milchwissenschaft - vol. 39 - n. 8
- Publication date: 1984/08
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Freezing temperature; Physical property; Ice cream
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- Date : 1983
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 6 - n. 1
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- Date : 1994
- Languages : English
- Source: Eur. Dairy Mag. - n. 1
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