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Food Reviews International

Volumn 16, Issue 3, 2000, Pages 259-271

Mechanisms of ice crystallization and recrystallization in ice cream: A review

(5) Adapa, S a Schmidt, K A a Jeon, I J a Herald, T J a Flores, R A a

a KANSAS STATE UNIVERSITY (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; FREEZING; RECRYSTALLIZATION (METALLURGY);

FREEZING TEMPERATURES; ICE CREAMS; ICE CRYSTAL SIZE; ICE CRYSTALLIZATION; ICE CRYSTALS; STORAGE TEMPERATURES; TOTAL SOLIDS; UNFROZEN WATER;

ICE;

EID: 0034346765 PISSN: 87559129 EISSN: None Source Type: Journal
DOI: 10.1081/FRI-100100289 Document Type: Review

Times cited : (110)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.