ShareFrozen confectionery: factors affecting the freezing point.
Type of article: Article
Summary
Freezing point variations of sugar solutions are studied as a function of their composition (sucrose, dextrose and glucose).
Details
- Original title: Frozen confectionery: factors affecting the freezing point.
- Record ID : 1992-2897
- Languages: English
- Source: Confect. Manuf. Mark. - vol. 28 - n. 7-8
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Freezing temperature; Sucrose; Glucose; Freezing; Confectionery
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