ShareConsistency, structure and sensorial qualities of ice cream.
[In German. / En allemand.]
Author(s) : ROHENKOHL H.
Type of article: Article
Summary
Reflections on instrument technology for evaluating consistency and structure of ice cream. Evaluation of these rheological properties as a function of production conditions. Research on correlations with the results of sensorial analysis, and on connections between sensorial and instrumental analysis for determining the viscosity and organoleptic qualities of ice cream.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1997-1709
- Languages: German
- Source: Zucker Süsswarenwirtsch. - vol. 49 - n. 1
- Publication date: 1996
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Structure; Rheology; Organoleptic property; Ice cream
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- Author(s) : BODYFELT F. W.
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- Date : 1982/03
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- Author(s) : LIPSCH M.
- Date : 1986
- Languages : English
- Source: Dairy Ind. int. - vol. 51 - n. 11
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