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
Links
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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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PHYSICO-CHEMICAL AND ORGANOLEPTIC CHANGES DURIN...
- Author(s) : PAPANICOLAOU D., CODOUNIS M., KATSABOXAKIS K.
- Date : 1984
- Languages : Greek
View record
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ETUDE MICROCALORIMETRIQUE DE LA LYOPHILISATION ...
- Author(s) : SIMATOS D.
- Date : 1980
- Languages : French
- Source: DGRST - 76.7.0077; 19 p.
View record
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FREEZING. WHAT A LIFETIME.
- Author(s) : TAYLOR J.
- Date : 1984
- Languages : English
- Source: Minist. Agric. Fish. Food - vol. 6 - n. 11
View record
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Wplyw roznych metod rozmrazania miesa wieprzowe...
- Author(s) : CHWASTOWSKA-SIWIECKA I., KONDRATOWICZ J.
- Date : 2011/10
- Languages : Polish
- Source: Chlodnictwo - vol. 46 - n. 10
View record
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EFFECTS OF POLYSACCHARIDE STABILIZERS ON THE NU...
- Author(s) : MUHR A. H., BLANSHARD J. M. V., SHEARD S. J.
- Date : 1986
- Languages : English
- Source: J. Food Technol. - vol. 21 - n. 5
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