Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part I: Direct characterization method and experimental data-Reference-Cited by-同舟云学术

Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part I: Direct characterization method and experimental data

Published:2001-06 Issue:4 Volume:48 Page:283-291
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Faydi E.,Andrieu J.,Laurent P.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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5. Differential scanning calorimetry in food research – A review;Biliaderis;Food Chemistry,1983

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