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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Bibliografische gegevens
Hoofdauteurs:	Pintor-Jardines, María Aurora, Totosaus-Sánchez, Alfonso
Formaat:	Online
Taal:	eng
Gepubliceerd in:	Universidad Autónoma de Tamaulipas 2013
Online toegang:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/15
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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