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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| 主要な著者: | , |
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| フォーマット: | Online |
| 言語: | eng |
| 出版事項: |
Universidad Autónoma de Tamaulipas
2013
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| オンライン･アクセス: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/15 |
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