Cryo-gelation of galactomannans in ice cream model systems
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference37 articles.
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3. Mechanical properties of frozen model solutions;Blond;Journal of Food Engineering,1994
4. Relationships between ice cream mix viscosity and ice crystal growth in ice cream;Bolliger;International Dairy Journal,2000
5. Phase separation, rheology and structure of micellar casein–galactomannan mixtures;Bourriot;International Dairy Journal,1999
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