ShareImprovement of stabilization of the air phase in ice cream.
[In Russian. / En russe.]
Author(s) : BAREJ. F.
Type of article: Article
Details
- Original title: [In Russian. / En russe.]
- Record ID : 2006-1888
- Languages: Russian
- Source: Proizv. Realiz. Morozenogo Bystrozamorozennyh Prod. - n. 1
- Publication date: 2006/01
Links
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Indexing
- Themes: Ice creams
- Keywords: Enhancement; Research; Air; Stability; Phase; Ice cream
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The use of ropy milk as stabilizer in the manuf...
- Author(s) : CHRISTIANSEN P. S., MADEIRA A. I. M. R., EDELSTEN D.
- Date : 1999
- Languages : English
- Source: Milchwissenschaft - vol. 54 - n. 3
View record
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Recrystallization in ice cream as affected by s...
- Author(s) : SUTTON R. L., WILCOX J.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
View record
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MICROCRYSTALLINE CELLULOSE SOLVES STABILITY PRO...
- Date : 1982
- Languages : Danish
- Source: Nordeur. Mejeritidsskr. - vol. 48 - n. 5
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Experimental substantiation of the impact of fa...
- Author(s) : TVOROGOVA A. A., SPIRIDONOVA A. V., ROGOZHKINA E. G.
- Date : 2016/03
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
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Ice cream. 2.
- Author(s) : MANN E.
- Date : 2002/06
- Languages : English
- Source: Dairy Ind. int. - vol. 67 - n. 6
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