Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers

Author:

Flores A.A.,Goff H.D.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference42 articles.

1. Determination of ice cream freezing point: a comparison of methods;Baer;J. Dairy Sci.,1987

2. The effect of carbohydrates on the heat of fusion of water;Biswas;J. Solution Chem.,1975

3. Freezing in polymer-water systems and properties of water;Blond,1985

4. Nucleation behaviour of water in macromolecular systems;Blond;Cryo Lett.,1986

5. Velocity of linear crystallization of ice in macromolecular systems;Blond;Cryobiology,1988

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