Publisher
Kluwer Academic Publishers
Reference70 articles.
1. Abd El Rahman A. M., Madkor, S. A., Ibrahim, F. S., Kilara, A. (1997) Physical characteristics of frozen desserts made with cream, anhydrous milk fat or milk fat fraction J. Dairy Sci., 80, 1926–1935.
2. Barfod, N. M., Krog, N., Larsen, G., Buchheim, W. (1991) Effects of emulsifiers on protein-fat interaction in ice-cream mixduring ageing. I. Quantitative analyses, Fat Sci. Technol., 93, 24–29.
3. Barone, G., Del Vecchio, P., Fessas, D., Giancola, C., Graziano, G., Riccio, A., (1994), in Russo N., J. Anastasso-Poulou and Barone G. (eds), Chemistry and Properties of Biomolecular Systems, Kluwer Ac. Publ., Vol 2, p. 49.
4. Bolliger S., Goff H. D., Tharp B. W. (2000) Correlation between colloidal properties of ice cream mix and ice cream, Int. Dairy J., 10, 303–309.
5. Boode K., Walstra, P de Groot-Mostert, A.E (1993) Partial coalescence in oil-in-water emulsions. 2. In fluence of the properties of the fat, Colloids and Surfaces A., 81, 139–151.
Cited by
2 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