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...
Сохранить в:
| Главные авторы: | , |
|---|---|
| Формат: | Online |
| Язык: | eng |
| Опубликовано: |
Universidad Autónoma de Tamaulipas
2013
|
| Online-ссылка: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/15 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|
