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Factors affecting the changes of ice crystal form in ice cream: quantitative evaluation of the shape change of ice crystals by using fractal analysis.

[In Japanese. / En japonais.]

Author(s) : WANG X., WATANABE M., SUZUKI T.

Type of article: Article

Summary

The authors use fractal analysis in order to evaluate the form of ice crystals in ice cream.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2008-1685
  • Languages: Japanese
  • Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 25 - n. 1
  • Publication date: 2008

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