ShareFRUCTOSE IN ICE CREAM AND WATER ICE.
Author(s) : VOIROL F.
Type of article: Article
Summary
THE PAPER DESCRIBES THE COMPOSITION OF THE DIFFERENT TYPES OF FROZEN DESSERTS: MAINLY ICE CREAM AND SHERBETS. IT GIVES THEIR LEGAL DEFINITION IN THE USA, THEIR COMPOSITION, THEIR PROCESSING AND THE POSSIBLE REPLACEMENT OF GLUCOSE BY FRUCTOSE.
Details
- Original title: FRUCTOSE IN ICE CREAM AND WATER ICE.
- Record ID : 1985-2045
- Languages: English
- Source: Alimenta - vol. 24 - n. 2
- Publication date: 1985/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Regulations; Manufacture; Sorbet; USA; Ice cream; Fructose
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