ShareSummary
Description of mechanisms for recrystallisation of ice-cream, by migration or accretion. Identification of factors affecting crystal size: the bulk factor, extruding temperature, formulation, freezing speed and sample size.
Details
- Original title: The blast factor in ice cream.
- Record ID : 1997-1710
- Languages: English
- Source: Dairy Ind. int. - vol. 61 - n. 2
- Publication date: 1996
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Ice; Hardening; Texture; Crystallization; Ice cream
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FORMATION OF ICE CRYSTALS IN ICE CREAM.
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
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- Author(s) : ARELLANO B. J. E., GONZALEZ B. D., LEDUCQ D., et al.
- Date : 2011/08/21
- Languages :
- Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
- Formats : PDF
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SENSORY TEXTURAL PROPERTIES OF STABILIZED ICE C...
- Author(s) : MOORE L. J., SHOEMAKER C. F.
- Date : 1981
- Languages : English
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ENERGY OF WATER BINDING DESTRUCTION IN ICE CREA...
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
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Contribution à la caractérisation de la taille ...
- Author(s) : FAYDI E., ANDRIEU J., LAURENT P.
- Date : 1999/03/31
- Languages : French
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