Author:
Bolliger S.,Kornbrust B.,Goff H.D.,Tharp B.W.,Windhab E.J.
Subject
Applied Microbiology and Biotechnology,Food Science
Reference11 articles.
1. Bolliger, S. (1996). Freeze structuring in food systems under mechanical energy input. Dissertation no. 11914, Department of Food Science, ETH, Zürich, Switzerland.
2. Correlation between colloidal properties of mix and ice cream;Bolliger;International Dairy Journal,2000
3. Colloidal aspects of ice cream—a review;Goff;International Dairy Journal,1997
4. Action of emulsifiers in promoting fat destabilization during the manufacture of ice cream;Goff;Journal of Dairy Science,1989
5. A study of fat and air structures in ice cream;Goff;International Dairy Journal,1999
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