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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- Languages : Italian
- Source: Ann. IVTPA - vol. 9
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- Languages : English
- Source: J. Sci. Food Agric. - vol. 31 - n. 10
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- Date : 1984
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 23 - n. 3
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- Author(s) : BEE R. D., BIRKETT R. J.
- Date : 1995
- Languages : English
- Source: In: Food Macromol. Colloids, R. Soc. Chem. - 297-308; 7 ref.
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