Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing
- 1 January 2000
- journal article
- Published by Elsevier BV in International Dairy Journal
- Vol. 10 (7), 497-504
- https://doi.org/10.1016/s0958-6946(00)00071-6
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Correlation between colloidal properties of ice cream mix and ice creamInternational Dairy Journal, 2000
- A study of fat and air structures in ice creamInternational Dairy Journal, 1999
- Colloidal aspects of ice cream—A reviewInternational Dairy Journal, 1997
- Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice CreamJournal of Dairy Science, 1989