ShareDetermination of viscosity of ice cream mixes in the factory's laboratory.
[In Russian. / En russe.]
Author(s) : GUROVA N. V., VASIL'EVA I. B., PEREVEZENCEVA T. V., et al.
Type of article: Article
Details
- Original title: [In Russian. / En russe.]
- Record ID : 2007-1190
- Languages: Russian
- Source: Proizv. Realiz. Morozenogo Bystrozamorozennyh Prod. - n. 1
- Publication date: 2007/01
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Viscosity; Measurement; Mixture; Expérimentation; Ice cream
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THE EFFECT OF STABILISERS ON THE VISCOSITY OF A...
- Date : 1980
- Languages : English
- Source: J. Sci. Food Agric. - vol. 31 - n. 10
View record
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DETERMINATION OF ICE CREAM MIX FREEZING POINTS:...
- Author(s) : BAER R. J., KEATING K. R.
- Date : 1987/03
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 70 - n. 3
View record
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Comparison of the predictive ability of ice cre...
- Author(s) : JASKULKA F. J., SMITH D. E., LARNTZ K.
- Date : 1993
- Languages : English
- Source: Milchwissenschaft - vol. 48 - n. 12
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METHODS EXPRESSING ICE CREAM OVER-RUN.
- Author(s) : OLENEV Ju. A.
- Date : 1984
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 7
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MANUFACTURING PROCESS FOR ICE CREAM.
- Author(s) : GROSCHNER P., SELLMER I.
- Date : 1987
- Languages : German
- Source: Bäck. Konditor - vol. 35 - n. 3
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