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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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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Ice recrystallization in ice cream: interaction...
- Author(s) : MILLER-LIVNEY T., HARTEL R. W.
- Date : 1997/03
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 80 - n. 3
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MICROCRYSTALLINE CELLULOSE SOLVES STABILITY PRO...
- Date : 1982
- Languages : Danish
- Source: Nordeur. Mejeritidsskr. - vol. 48 - n. 5
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Evaluation of khoa as a milk solids source in i...
- Author(s) : SHAKEEL-UR-REHMAN, UPADHYAY K. G., PANDYA A. J.
- Date : 1994
- Languages : English
- Source: Asian J. Dairy Res. - vol. 61 - n. 1
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Objective estimation of thermal and shape stabi...
- Author(s) : CHIZHOVA P. B., TVOROGOVA A. A.
- Date : 2011
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
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