Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice Cream-Reference-Cited by-同舟云学术

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Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice Cream

Published:1989-01 Issue:1 Volume:72 Page:18-29
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Goff H.D.,Jordan W.K.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference31 articles.

1. Physical chemistry of surfaces;Adamson,1982

2. Ice cream;Arbuckle,1986

3. Destabilizationand fat crystallization of whippable emulsions(toppings) studied by pulsed NMR.;Barfod;J. Am. OilChem. Soc.,1987

4. Ice cream;Berger,1976

5. The structure of ice cream;Bergei;DairyInd.,1972

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