1. Ice Cream
2. Mullan W.M.A.(2012). How do you get the sweetness of ice cream or gelato just right? Available from:https://www.dairyscience.info/index.php/ice‐cream/220‐ice‐cream‐sweetness.html.Accessed: 3 December 2017.
3. On the calculation of the freezing point of ice cream mixes and of quantities of ice separated during the freezing process;Leighton A.;J. Dairy. Sci.,1927
4. Mullan W.M.A.(2013). Goldilock's ice cream. Using science to control hardness or "scoopability". Available from:https://www.dairyscience.info/index.php/ice‐cream/228‐ice‐cream‐hardness.html.Accessed: 3 December 2017.
5. Glucose Syrups