Titre :
|
Building and formation of ice cream microstructure during processing
|
Auteurs :
|
B. Nielsen
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1973
|
Format :
|
p. 10-12
|
Langues:
|
= Anglais
|
Catégories :
|
PHYSIQUE ETAT DE LA MATIERE
|
Mots-clés:
|
CONGELATION
;
COMPOSITION
;
TEXTURE
|
Résumé :
|
The author details the complex system which is ice cream and explains why consistency and texture of ice cream is an interaction between individual ingredients as well as treatment of the mix/ice from the very first mixing until final consumption.
|
Source :
|
Modern dairy, vol.52
|