Shrinkage in frozen desserts
Author:
Affiliation:
1. Department of Food Science University of Wisconsin–Madison Madison Wisconsin USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12888
Reference166 articles.
1. MECHANISMS OF ICE CRYSTALLIZATION AND RECRYSTALLIZATION IN ICE CREAM: A REVIEW
2. The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream
3. Dynamics of Exchange between αS1-Casein and β-Casein during Adsorption at Air−Water Interface
4. Coupling population balance and residence time distribution for the ice crystallization modeling in a scraped surface heat exchanger
5. Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking
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