Effects of structural attributes on the rheological properties of ice cream and melted ice cream
Author:
Affiliation:
1. Department of Food Science ‐ Babcock Hall University of Wisconsin‐Madison 1605 Linden Drive Madison Wisconsin 53706 USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15486
Reference43 articles.
1. The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream
2. Thixotropy—a review
3. Correlation between colloidal properties of ice cream mix and ice cream
4. Vane Method to Evaluate the Yield Stress of Frozen Ice Cream
5. A low‐temperature scanning electron microscopy study of ice cream. I Techniques and general microstructure;Caldwell K. B.;Food Structure,1992
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