ShareEverything comes, everything goes, except ice cream. 2.
Tout passe, tout lasse, sauf les glaces. 2.
Author(s) : BOUTONNIER J. L.
Type of article: Article
Summary
Influence of the presence of water and air, and of the choice of emulsifiers, stabilizers, aromatics, colourants, and lactic starters on the characteristics of ice cream. Optimization of the formulation of ice cream and calculation of the freezing point of the mixture.
Details
- Original title: Tout passe, tout lasse, sauf les glaces. 2.
- Record ID : 1996-0372
- Languages: French
- Source: Rev. ENIL - n. 186
- Publication date: 1995
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Freezing temperature; Emulsifier; Mix; Lactic starter; Aroma; Air; Quality; Stabilizer; Ice cream; Colour; Water
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Functional properties of emulsifiers in ice cre...
- Author(s) : OLSEN S.
- Date : 1993
- Languages : German
- Source: Zucker Süsswarenwirtsch. - vol. 46 - n. 3
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LES CREMES GLACEES.
- Author(s) : MANN E. J.
- Date : 1981
- Languages : French
- Source: Rev. lait. fr. - n. 400
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MICROCRYSTALLINE CELLULOSE SOLVES STABILITY PRO...
- Date : 1982
- Languages : Danish
- Source: Nordeur. Mejeritidsskr. - vol. 48 - n. 5
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EFFECT OF SWEETENER/STABILIZER INTERACTIONS ON ...
- Author(s) : WITTINGER S. A., SMITH D. E.
- Date : 1986/12
- Languages : English
- Source: Milchwissenschaft - vol. 41 - n. 12
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Ice cream and frozen desserts.
- Author(s) : JIMENEZ FLORES R., KLIPFEL N. J., TOBIAS J.
- Date : 1993
- Languages : English
- Source: In: Dairy Sci. Technol. Handb., Prod. Manuf., VCH Publ. Inc. - vol. 2
View record