A study of fat and air structures in ice cream-Reference-Cited by-同舟云学术

A study of fat and air structures in ice cream

Published:1999-11 Issue:11 Volume:9 Page:817-829
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Goff H.D.,Verespej E.,Smith A.K.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference30 articles.

1. Alsafar, T., & Wood, F. W. (1966). Microscopical examination of fat dispersion of ice cream. Proceedings of the 17th international dairy congress, vol. F: 2 (pp. 401–407) International Dairy Federation. Brussels, Belgium.

2. Electron microscope examination of ice cream;Alsafar;Alexandria Journal of Agricultural Research,1968

3. Dairy foams;Anderson,1988

4. Ice cream;Berger,1997

5. An electron microscopical investigation of fat destabilization in ice cream;Berger;Journal of Food Technology,1971

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