article/chapitre/communication

Agglomeration of fat globules during the freezing process of ice cream manufacturing

S. Kokubo ; K. Sakurai ; S. Iwaki ; AL Et | 1998

It has already been reported that the size of fat globules increased and de-emulsification occurred during the ice cream manufacturing process, when drawing temperature is lowered and dasher capacity, dasher speed and overrun are increased.This [...]

Plus d'information...

Ajouter au panier

Disponible pour le prêt

article/chapitre/communication

Effect of production conditions on ice cream melting resistance and hardness

K. Sakurai ; S. Kokubo ; K. Hakamata ; AL Et | 1996

Plus d'information...

Ajouter au panier

Disponible pour le prêt

article/chapitre/communication

The effect of manufacturing conditions on the de-emulsification of fat globules in ice cream

S. Kokubo ; K. Sakurai ; K. Kayamata ; AL Et | 1996

Plus d'information...

Ajouter au panier

Disponible pour le prêt