A Computer-Assisted Method for Evaluating Ingredient Substitution in Ice Cream Formulations
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference10 articles.
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4. Predicting the relationship between unfrozen water fraction and temperature during food freezing using freezing point depression;Heldman;Trans. Am. Soc. Agric. Eng.,1974
5. Applicability of rheological models to the interpretation of flow and processing behavior of fluid food products;Holdsworth;J. Texture Stud.,1971
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