ShareNew generation of glucose syrups for industrial production of ice creams.
[In German. / En allemand.]
Author(s) : VOM DORP M.
Type of article: Article
Summary
Comparison of the composition and organoleptic properties of several of these syrups used as sweeteners in ice creams. Results of experiments on their application.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1996-1695
- Languages: German
- Source: Zucker Süsswarenwirtsch. - vol. 48 - n. 3
- Publication date: 1995
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Syrup; Organoleptic property; Glucose; Ice cream
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LB-9: a glucose syrup for manufacturing ice cream.
- Date : 1995
- Languages : German
- Source: Dtsch. Milchwirtsch. - vol. 46 - n. 2
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VALEUR SENSORIELLE DE LA GLACE ET DES CREMES GL...
- Author(s) : LAFFORT P.
- Date : 1979
- Languages : French
- Source: Aliment. Vie - vol. 67 - n. 4
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SENSORY AND SOCIAL INFLUENCES ON ICE CREAM CONS...
- Author(s) : BERRY S. L., BEATTY W. W., KLESGES R. C.
- Date : 1985
- Languages : English
- Source: Appetite - vol. 6 - n. 1
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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
View record