Agglomeration of fat globules during the freezing process of ice cream manufacturing

Milchwissenschaft

Volumn 53, Issue 4, 1998, Pages 206-209

  Kokubo, Sadayuki ^a   Sakurai, Kazumi ^a   Iwaki, Shigeru ^a   Tomita, Mamoru ^a   Yoshida, Shigeru ^b  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

^b HIROSHIMA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032392557     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. SHERMAN, P.: J. Food Sci. 30 (2) 201 (1965)
2. BERGER, K.G. et al.: Dairy Indust. 37 (9) 493 (1972)
3. KEENY, P.G., KLOSER, J.J.: Ice Cream Rev. 42 36 (1959)
4. KOKUBO, S., SAKURAI, K., HAKAMATA, K., TOMITA, M., YOSHIDA, S.: Milchwissenschaft 51 (5) 262 (1996)
5. SAKURAI, K., KOKUBO, S., HAKAMATA, K., TOMITA, M., YOSHIDA, S.: Milchwissenschaft 51 (7) 45 (1996)