Effect of Homogenizing Ice Cream Mixes before and after the Addition of Gelatin or Sugar and before and after Condensing-Reference-Cited by-同舟云学术

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Effect of Homogenizing Ice Cream Mixes before and after the Addition of Gelatin or Sugar and before and after Condensing

Published:1928-07 Issue:4 Volume:11 Page:299-312
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hening J.C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference9 articles.

1. An algebraic method of proportioning ice cream mixes.Jour;Price;Dairy Sci.,1925

2. An apparatus and method for determining the hardness of butterfat;Perkins;Jour. Ind. and Eng. Chem.,1914

3. Effects of binders upon the melting and hardness of ice cream;Holdaway;Virginia Agr. Exp. Sta. Bul.,1916

4. Using edible gelatin in ice cream;Downey;The Ice Cream Trade Jour.,1925

5. Wisconsin hears the technical side;Ambrose;The Ice Cream Trade Jour.,1926

Cited by 2 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. Die Herstellung von Margarine;Verarbeitung und Anwendung der Fette;1937

2. Some Factors Affecting the Fat Clumping Produced in Milk and Cream Mixtures When Homogenized;Journal of Dairy Science;1929-05

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