ShareEffect of the temperature displayed on the freezer and of excessively high temperatures on demulsified lipids in ice cream.
[In Japanese. / En japonais.]
Author(s) : KOKUBO S., SAKURAI K., HATTORI M., TOMITA M.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1995-2385
- Languages: Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 41 - n. 5
- Publication date: 1994
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Indexing
- Themes: Ice creams
- Keywords: Thawing; Lipid; Temperature; Emulsion; Ice cream
-
The effect of manufacturing conditions on the d...
- Author(s) : KOKUBO S., SAKURAI K., HAKAMATA K., TOMITA M., YOSHIDA S.
- Date : 1996
- Languages : English
- Source: Milchwissenschaft - vol. 51 - n. 5
View record
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Agglomeration of fat globules during the freezi...
- Author(s) : KOKUBO S., SAKURAI K., IWAKI S., TOMITA M., YOSHIDA S.
- Date : 1998
- Languages : English
- Source: Milchwissenschaft - vol. 53 - n. 4
View record
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Structural changes in oil-in-water emulsions du...
- Author(s) : GELIN J. L., POYEN L., COURTHAUDON J. L., LE MESTE M., LORIENT D.
- Date : 1994
- Languages : English
- Source: Food Hydrocolloids - vol. 8 - n. 3-4
View record
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ICE CREAM FREEZERS, FREEZING TECHNIQUES, AND EQ...
- Author(s) : ROTHWELL J.
- Date : 1982
- Languages : English
- Source: Ice Cream frozen Confect. - vol. 34 - n. 9
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DEVELOPMENT OF FROZEN EMULSIONS.
- Author(s) : KEENEY P. G.
- Date : 1982/11
- Languages : English
- Source: J. Food Technol. - vol. 36 - n. 11
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