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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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
View record
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CRYOSCOPIC TEMPERATURES OF ICE CREAM MIXES.
- Author(s) : OLENEV Ju. A.
- Date : 1981
- Languages : Russian
- Source: Molocn. Prom. - n. 3
View record
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DETERMINATION OF LACTOSE AND SUCROSE CONTENTS O...
- Author(s) : FRANK J. F., CHRISTEN G. L.
- Date : 1984
- Languages : English
View record
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Development of an empirical model to predict th...
- Author(s) : JASKULKA F. J., SMITH D. E., LARNTZ K.
- Date : 1995
- Languages : English
- Source: Milchwissenschaft - vol. 50 - n. 1
View record
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MICROCRYSTALLINE CELLULOSE SOLVES STABILITY PRO...
- Date : 1982
- Languages : Danish
- Source: Nordeur. Mejeritidsskr. - vol. 48 - n. 5
View record