Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream-Reference-Cited by-同舟云学术

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Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream

Published:1997-12 Issue:12 Volume:80 Page:3123-3132
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Baer R.J.,Wolkow M.D.,Kasperson K.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference27 articles.

1. Emulsifiers in ice cream;Arbuckle;Ice Cream Trade J.,1950

2. Ice Cream;Arbuckle,1986

3. Association of Official Analytical Chemists. 1990. Methods 920.105 and 945.46. Page 807 in Official Methods of Analysis. 15th ed. AOAC, Arlington, VA.

4. Chemistry and Testing of Dairy Products;Atherton,1977

5. Use of the osmometer for quality control of ice cream mix;Baer;J. Food Prot.,1985

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