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Structure of emulsion and foaming in ice creams.

[In German. / En allemand.]

Author(s) : BUCHHEIM W.

Type of article: Article

Summary

Determination, through electronic microscopy, of the structure of milk fatty globules in mixtures for ice cream and in ice cream. Changes in structure due to the addition of emulsifying agents or fat substitutes.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1994-0410
  • Languages: German
  • Source: Lebensm.ind. Milchwirtsch. - vol. 113 - n. 23
  • Publication date: 1992

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