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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| Główni autorzy: | , |
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| Format: | Online |
| Język: | eng |
| Wydane: |
Universidad Autónoma de Tamaulipas
2013
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| Dostęp online: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/15 |
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