A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier

International Dairy Journal

Volumn 12, Issue 12, 2002, Pages 1013-1018

  Segall, K I ^a   Goff, H D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Emulsifiers; Fat destabilization; Ice cream emulsion; Overrun

Indexed keywords

ZEA MAYS;

EID: 0036989713     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00117-6     Document Type: Article

References (15)

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