Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream
Author:
Funder
Australian Government
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference43 articles.
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2. Effect of CO2 bubbles on crystallization behavior of anhydrous milk fat;Adhikari;Journal of the American Oil Chemists' Society,2020
3. Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxide;Adhikari;Food Biophysics,2019
4. Impact of in-situ CO2 nano-bubbles generation on freezing parameters of selected liquid foods;Adhikari;Food Biophysics,2020
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