Author:
Goff H. Douglas,Hartel Richard W.
Reference19 articles.
1. Adleman R, Hartel RW (2001) Lipid crystallization and its effect on the physical structure of ice cream. In: Garti N, Sato K (eds) Crystallization processes in fats and lipid systems. Marcel Dekker, New York, pp 381–427
2. Aime DB, Arntfield SD, Malcolmson LJ, Ryland D (2001) Texture analysis of fat-reduced vanilla ice cream products. Food Res Int 34:237–246
3. Alvarez V (2009) Ice cream and related products. In: Clark S, Costello M, Drake MA, Bodyfelt F (eds) The sensory evaluation of dairy products, 2nd edn. Springer, New York, pp 271–331
4. Barfod NM, Krog N, Larsen G, Buchheim W (1991) Effects of emulsifiers on protein-fat interaction in ice cream mix during aging. Fett Wiss Tecknol 93:24–35
5. Biasutti M, Venir E, Marchesini G, Innocente N (2010) Rheological properties of model dairy emulsions as affected by high pressure homogenization. Innov Food Sci Emerg Technol 11:580–586
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献