ShareIce cream under control.
Author(s) : GOFF H. D.
Type of article: Article
Summary
The author conducted research into the control of ice cream structure by examining fat-protein interactions.
Details
- Original title: Ice cream under control.
- Record ID : 2001-2803
- Languages: English
- Source: Dairy Ind. int. - vol. 66 - n. 1
- Publication date: 2001/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Interactions between food components in ice cre...
- Author(s) : GELIN J. L., POYEN L., RIZZOTTI R., DACREMONT C., LE MESTE M., LORIENT D.
- Date : 1996
- Languages : English
- Source: J. Texture Stud. - vol. 27 - n. 2
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Ice-cream properties depending on the kind and ...
- Author(s) : DANKÓW R., OZIEMKOWSKI P., PIKUL J.
- Date : 2000/08
- Languages : Polish
- Source: Chlodnictwo - vol. 35 - n. 8
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Interactions between food components in ice-cre...
- Author(s) : GELIN J. L., POYEN L., RIZZOTTI R., LE MESTE M., COURTHAUDON J. L., LORIENT D.
- Date : 1996
- Languages : English
- Source: Food Hydrocolloids - vol. 10 - n. 4
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The emulsifier effect.
- Author(s) : BARFOD N. M.
- Date : 2001/01
- Languages : English
- Source: Dairy Ind. int. - vol. 66 - n. 1
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TECHNOLOGY OF FAT-FREE ICE CREAM.
- Author(s) : BRAY F.
- Date : 1991/02
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 30 - n. 290
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