ShareLB-9: a glucose syrup for manufacturing ice cream.
[In German. / En allemand.]
Type of article: Article
Summary
Comparison of the sweetening capacity of this glucose syrup with other sweetening agents useable in ice creams.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-3688
- Languages: German
- Source: Dtsch. Milchwirtsch. - vol. 46 - n. 2
- Publication date: 1995
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Syrup; Freezing temperature; Manufacture; Organoleptic property; Glucose; Ice cream
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New generation of glucose syrups for industrial...
- Author(s) : VOM DORP M.
- Date : 1995
- Languages : German
- Source: Zucker Süsswarenwirtsch. - vol. 48 - n. 3
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ICE CREAM FLAVOURING.
- Author(s) : LIPSCH M.
- Date : 1986
- Languages : English
- Source: Dairy Ind. int. - vol. 51 - n. 11
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EFFECT OF THE AGE OF THE MIX ON ICE CREAM QUALITY.
- Author(s) : PAZIN-MISIC B.
- Date : 1981
- Languages : Serbo-croatian
- Source: Mljekarstvo - vol. 31 - n. 10
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QUALITY ASSURANCE FOR ICE CREAM MANUFACTURE.
- Author(s) : BODYFELT F. W.
- Date : 1983
- Languages : English
- Source: Dairy Food Sanit. - vol. 3 - n. 5
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ESSENTIAL ASPECTS OF PREPARING ICE CREAM.
- Author(s) : MORALES ALARCON H.
- Date : 1982/03
- Languages : Spanish
- Source: Alimentos - n. 2
View record