Effect of freezing point and texture regulating parameters on the initial ice crystal growth in ice cream

Journal of Dairy Science

Volumn 82, Issue 3, 1999, Pages 460-465

  Trgo, C ^a   Koxholt, M ^a   Kessler, H G ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Freezing point; Ice cream; Recrystallization; Texture

Indexed keywords

EID: 0040142081     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(99)75254-9     Document Type: Article

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