Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration-Reference-Cited by-同舟云学术

Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration

Published:1998-01 Issue:1 Volume:63 Page:9-11
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SUTTON ROBIN L.,WILCOX JEAN

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15663.x/fullpdf

Reference13 articles.

1. Structural and mechanical properties of biopolymer gels

2. Sensory and Objective Measurement of Sandiness in Dulce de Leche, a Typical Argentine Dairy Product

3. D.R. Martin, S. Ablett, A. Darke, and R.L. Sutton, 1998 . An NMR investigation into the effects of locust bean gum on the diffusion properties of aqueous sugar solutions . J. Food Sci. (To be submitted).

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