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Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing

S. Bolliger ; B. Kornbrust ; H. Goff ; AL Et | 2000

Ice cream at six different levels of emulsification was produced by freezing in a conventional scraped surface freezer and with a serial configuration of a conventional freezer followed by a low-temperature extruder. The aim was to examine the i[...]

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