Functional properties of frozen dairy systems and their relation to ice cream texture: a review

Functional properties of frozen dairy systems and their relation to ice cream texture: a review

Ice cream is a colloidal dispersion that consists of one disperse phase, immersed in a continuous phase of high viscosity. The disperse phase has three main components that provide its structure: air bubbles, ice crystals and emulsified and dispersed fat globules. The liquid phase is, in turn, com...

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書誌詳細
主要な著者:	Pintor-Jardines, María Aurora, Totosaus-Sánchez, Alfonso
フォーマット:	Online
言語:	eng
出版事項:	Universidad Autónoma de Tamaulipas 2013
オンライン･アクセス:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/15
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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