ShareThe use of ropy milk as stabilizer in the manufacture of ice cream.
Author(s) : CHRISTIANSEN P. S., MADEIRA A. I. M. R., EDELSTEN D.
Type of article: Article
Details
- Original title: The use of ropy milk as stabilizer in the manufacture of ice cream.
- Record ID : 2000-0872
- Languages: English
- Source: Milchwissenschaft - vol. 54 - n. 3
- Publication date: 1999
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Indexing
- Themes: Ice creams
- Keywords: Milk; Stability; Ice cream; Additive
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MICROCRYSTALLINE CELLULOSE SOLVES STABILITY PRO...
- Date : 1982
- Languages : Danish
- Source: Nordeur. Mejeritidsskr. - vol. 48 - n. 5
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Recrystallization in ice cream as affected by s...
- Author(s) : SUTTON R. L., WILCOX J.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
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Photooxidative stability of ice cream prepared ...
- Author(s) : SHIOTA M., IKEDA N., KONISHI H., et al.
- Date : 2002/04
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 3
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Effect of milk proteins and stabilizer on ice m...
- Author(s) : SCHMIDT K.
- Date : 1994
- Languages : English
- Source: J. Food Qual. - vol. 17 - n. 1
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LACTASE DE LEVURE POUR LA FABRICATION DES CREME...
- Date : 1982/11/25
- Languages : French
- Source: Usine nouv. - n. 48
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