Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part II: Heat transfer data and texture modelling

Journal of Food Engineering

Volumn 48, Issue 4, 2001, Pages 293-300

  Faydi, E ^a   Andrieu, J ^a   Laurent, P ^a   Peczalski, R ^b  

^a CPE LYON   (France)

^b UNIVERSITÉ DE LYON   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; FREEZING; HEAT TRANSFER; ICE; MORPHOLOGY; OPTICAL MICROSCOPY; TEXTURES;

ICE CREAM; NEUMANN MODELS;

DAIRY PRODUCTS;

EID: 0035372309     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00166-7     Document Type: Article

References (11)

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