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H. Juffs | 1975article/chapitre/communication
A. Kristensen ; Proceeding IIF, Commissions B1, B2, D1, D2/3, Palmerston north, NZL, 15-18 novembre 1993 (1993; NZL) | 1993De nombreuses industries agro-alimentaires nécessitent du froid et de la chaleur. Il est très souvent possible de fournir la chaleur en utilisant celle des condenseurs de l'installation frigorifique, que l'on peut amener à une tempéraure supérie[...]ouvrage
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D. Smith ; A. Bakshi ; C. Lomauro | 1984The main objectives of the present study were to determine the combined effects of whey and two sucrose substitutes, 36DE corn syrup solids (36DE CSS) and 55 high fructose corn syrup (55HFCS) on (1) the freezing point of ice cream mix and (2) th[...]article/chapitre/communication
Malanga (Xanthosoma violaceum) starch acetates were prepared from malanga tubers cultivated in southern Mexico. Native starch and starch acetates with 0.03 and 0.06 degree of susbstitution at two concentration levels were used. Modified starches[...]article/chapitre/communication
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H. Besner ; H. Kessler | 1998The aim of this study was to characterize the interfacial interactions taking place during the whipping of non homogenized cream. For this purpose fat crystallization was influenced by means of a cold-warm-cold treatment and the protein phase of[...]article/chapitre/communication
K. Caldwell ; H. Goff ; D. Stanley | 1992The objective of this study was to investigate techniques suitable for viewing the microstructure of ice cream in the frozen and fully hydrated state using low temperature scanning electron microscopy and to examine the microstructure of the fro[...]article/chapitre/communication
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B. Boursier ; FIE Conference, 1993 (1993) | 1993article/chapitre/communication
D. Schmidt ; A. Van Hooydonk | 1980