ShareProperties of dextran as a cryoprotectant in ice cream.
Author(s) : MCCURDY R. D., GOFF H. D., STANLEY D. W.
Type of article: Article
Summary
Adding dextran raises the melting point and delays crystallization during storage.
Details
- Original title: Properties of dextran as a cryoprotectant in ice cream.
- Record ID : 1996-0368
- Languages: English
- Source: Food Hydrocolloids - vol. 8 - n. 6
- Publication date: 1994
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Freezing temperature; Cryoprotectant; Manufacture; Sugar; Crystallization; Ice cream
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