IMPACT OF CRYSTALLINE MILK FAT ON RHEOLOGICAL PROPERTIES OF ICE CREAM MIX EMULSIONS DURING AGING TIME AT 4C
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2008.00145.x/fullpdf
Reference29 articles.
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2. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers;ADAPA;J. Dairy Sci,2000
3. Thermal transitions and fat droplet stability in ice-cream model systems: Effect of milk fat fractions;BAZMI;J. Therm. Anal. Calorim,2006
4. Aeration of low-fat dairy emulsions: Effects of saturated-unsaturated triglycerides;BAZMI;Int. Dairy J,2007
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