The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream
Author:
Affiliation:
1. Univ. of Wisconsin; 1605 Linden Dr Madison 53706 WI U.S.A
2. Univ. of Wisconsin; 1605 Linden Drive Madison 53706 WI U.S.A
3. Dept. of Food Science; Univ. of Wisconsin; 1605 Linden Dr Madison 53706 WI U.S.A
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13780/fullpdf
Reference22 articles.
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2. Measurement of air cell distribution in dairy foams;Chang;Int Dairy J,2002a
3. Stability of air cells in ice cream during hardening and storage;Chang;J Food Eng,2002b
4. Determination of ice crystal size distribution in frozen desserts;Donhowe;J Dairy Sci,1991
5. The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat;Dresselhuis;Food Hydrocolloid,2008
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