ShareDetermination of viscosity of blends for ice-cream: comparison of methods.
Determinacion de la viscosidad de la mezclas para crema helada : comparacion de metodos.
Author(s) : HOMBRE R. de, BANGUELA S., OTERO M., RODRIGUEZ T.
Type of article: Article
Summary
Twenty-one samples of blends for ice cream from various countries were analyzed with several types of viscosimeters. Correlations are highlighted between instrumental and sensorial measurements.
Details
- Original title: Determinacion de la viscosidad de la mezclas para crema helada : comparacion de metodos.
- Record ID : 1998-1117
- Languages: Spanish
- Source: Acta Alimentaria - vol. 34 - n. 278
- Publication date: 1996
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Viscosity; Comparison; Measurement; Dairy product; Mixture; Ice cream
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- Author(s) : WHITE C. H.
- Date : 1989
- Languages : English
- Source: TRRF, Sci. Advis. Counc. Rep. - n. 2
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- Source: Int. J. Food Sci. Technol. - vol. 43 - n. 6
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- Author(s) : GRIFFITHS M. W., PHILLIPS J. D., MUIR D. D.
- Date : 1980
- Languages : English
- Source: J. Soc. Dairy Technol. - vol. 33 - n. 1
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