ShareSummary
EVALUATION OF THE INTENSITY OF RELATIVE SWEETNESS AND OF THE INDEX ON THE FREEZING POINT DECREASE OF THE MAIN GLUCIDS AND SWEETENERS. APPLICATION OF RESULTS TO THE EVALUATION OF THE FREEZING POINT OF FOUR ICE CREAM FORMULAS.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1983-1055
- Languages: German
- Source: Dtsch. Molk.-Ztg. - vol. 103 - n. 14
- Publication date: 1982
Links
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Indexing
- Themes: Ice creams
- Keywords: Glucide; Freezing temperature; Sugar; Ice cream
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EFFECTS OF SWEETENERS AND WHEY ON THE FREEZING ...
- Author(s) : BAKSHI A. S., SMITH D. E., LOMAURO C. J.
- Date : 1983/06/26
- Languages : English
- Source: Am. Dairy Sci. Assoc., Annu. Meet./J. Dairy Sci. - vol. 66
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EFFECTS OF CARBOHYDRATES ON FREEZING POINTS.
- Author(s) : SMITH K. E., BRADLEY R. L. Jr
- Date : 1983/06/26
- Languages : English
- Source: Am. Dairy Sci. Assoc., Annu. Meet./J. Dairy Sci. - vol. 66
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Properties of dextran as a cryoprotectant in ic...
- Author(s) : MCCURDY R. D., GOFF H. D., STANLEY D. W.
- Date : 1994
- Languages : English
- Source: Food Hydrocolloids - vol. 8 - n. 6
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EFFECT OF SWEETENER/STABILIZER INTERACTIONS ON ...
- Author(s) : WITTINGER S. A., SMITH D. E.
- Date : 1986/12
- Languages : English
- Source: Milchwissenschaft - vol. 41 - n. 12
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SUCROSE DENSITY GRADIENT FORMATION BY FREEZING ...
- Author(s) : CHANAS A. C., JOHNSON B. K.
- Date : 1980/01
- Languages : English
- Source: Med. Lab. Sci. - vol. 37 - n. 1
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