ShareICE CREAM.
Author(s) : MADDEN J. K.
Type of article: Book chapter
Summary
STUDY OF THE STRUCTURE OF ICE CREAM AND ITS CHANGE AS A FUNCTIONOF ITS INGREDIENTS (LIPIDS, PROTEINS, STABILIZERS, EMULSIFIERS) AND OF THE MANUFACTURING PROCESS (HOMOGENIZATION, AERATION, FREEZING, STABILIZATION). (Bibliogr. int. CDIUPA, FR., 90-260688.
Details
- Original title: ICE CREAM.
- Record ID : 1991-0274
- Languages: English
- Source: In: Foams, Phys. Chem. Struct., Springer Verl. - 1989; 185-196; 37 ref.
- Publication date: 1989
Links
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Indexing
- Themes: Ice creams
- Keywords: Manufacture; Chemical property; Ice cream
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ICE CREAM: WHAT REALLY DETERMINES THE QUALITY.
- Author(s) : BODYFELT F. W.
- Date : 1983
- Languages : English
- Source: Dairy Food Sanit. - vol. 3 - n. 4
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ICE CREAM PORTIONS.
- Author(s) : IVERSEN E. K.
- Date : 1983
- Languages : Danish
- Source: North Eur. Dairy J. - vol. 49 - n. 5
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Physicochemical properties of ice cream.
- Date : 1994
- Languages : English
- Source: Eur. Dairy Mag. - n. 1
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THE COMPOSITION AND CHARACTERISTICS OF VARIOUS ...
- Author(s) : HAUENSCHILD H.
- Date : 1983
- Languages : English
- Source: Confect. Prod. - vol. 49 - n. 6
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USE OF DEHYDRATED MILK SUBSTITUTES IN ICE CREAM...
- Author(s) : KRAGH-IVERSEN E., SKAARUP-JORGENSEN B.
- Date : 1980
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 101 - n. 3
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