Development of air cells in a batch ice cream freezer

Journal of Food Engineering

Volumn 55, Issue 1, 2002, Pages 71-78

  Chang, Y ^a   Hartel, R W ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Air cells; Batch freezing; Ice cream; Microscopy

Indexed keywords

FREEZING; OPTICAL MICROSCOPY; SLURRIES; STABILIZERS (AGENTS); VISCOSITY;

AIR CELLS;

FOOD PRODUCTS;

EID: 0036833051     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00243-6     Document Type: Article

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