ShareEffect of partially replacing sucrose by polydextrose on the quality of ice creams.
Wplyw czesciowego zastapienia sacharozy polidekstroza na jakosc lodów nisko zamrozonych.
Author(s) : JASINSKA M., GACZKOWSKA K., WASIK K.
Type of article: Article
Details
- Original title: Wplyw czesciowego zastapienia sacharozy polidekstroza na jakosc lodów nisko zamrozonych.
- Record ID : 2010-1967
- Languages: Polish
- Source: Chlodnictwo - vol. 45 - n. 10
- Publication date: 2010/10
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Indexing
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Themes:
Freezing of foodstuffs;
Ice creams - Keywords: Organoleptic property; Sucrose; Physico-chemical property; Ice cream; Additive
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Physical and chemical changes in frozen aerated...
- Author(s) : TVOROGOVA A. A., SITNIKOVA P. B.
- Date : 2015/09
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
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Ice cream and related products.
- Date : 1994
- Languages : English
- Source: In: Milk Milk Prod., Technol. Chem. Microbiol., Chapman & Hall - 387-431; 2 ref.
View record
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Ice cream is particularly susceptible to the we...
- Date : 1993/10
- Languages : English
- Source: Frozen chill. Foods - vol. 47 - n. 10
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Physical changes in the structure of ice cream ...
- Author(s) : SITNIKOVA P. B., TVOROGOVA A. A.
- Date : 2019
- Languages : English
- Source: Пищевые системы - vol. 2 - No 2
- Formats : PDF
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EVALUATION OF ICE CREAM QUALITY.
- Author(s) : ADAM R.
- Date : 1983
- Languages : German
- Source: Dtsch. Lebensm.-Rundsch. - vol. 79 - n. 2
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