Lactose Crystallization in Ice Cream. IV. Factors Responsible for Reduced Incidence of Sandiness-Reference-Cited by-同舟云学术

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Lactose Crystallization in Ice Cream. IV. Factors Responsible for Reduced Incidence of Sandiness

Published:1962-03 Issue:3 Volume:45 Page:354-359
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Nickerson T.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference17 articles.

1. Crystal Growth;Buckley,1951

2. What Happens to Ice Cream in the Self-Service Cabinet?;Combs,1954

3. Dextrose in Commercial Ice Cream;Corbett;Illinois Agr. Expt. Sta., Bull.,1939

4. Sandy Ice Cream;Dahle,1923

5. Growth and Perfection of Crystals;Doremus,1958

Cited by 35 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

1. Changes of Physicochemical Properties and Rheology during the Thawing Period of Frozen Condensed Milk;Journal of Dairy Science and Biotechnology;2024-06

2. The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing;International Journal of Dairy Technology;2024-01-19

3. Whey permeate powder is a suitable ingredient for ice cream;JDS Communications;2023-11

4. Significance of Lactose in Dairy Products;Advanced Dairy Chemistry;2022

5. Lactose Derivatives: Properties, Preparation and Their Applications in Food and Pharmaceutical Industries;Egyptian Journal of Chemistry;2021-11-28

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