Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties
Author:
Affiliation:
1. Dept. of Food Science, Univ. of Wisconsin; 1605 Linden Drive Madison Wis. 53706 U.S.A
Funder
Wisconsin Hatch
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13983/fullpdf
Reference33 articles.
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3. Correlation between colloidal properties of ice cream mix and ice cream;Bolliger;Intl Dairy J,2000
4. Development of air cells in a batch ice cream freezer;Chang;J Food Engg,2002a
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