Ice cream structural elements that affect melting rate and hardness

Journal of Dairy Science

Volumn 87, Issue 1, 2004, Pages 1-10

  Muse, M R ^a   Hartel, R W ^b  

^a General Mills   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Hardness; Ice cream; Ice crystals; Melting rate

Indexed keywords

FAT; ICE; POLYSORBATE; SWEETENING AGENT;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DRUG STABILITY; FLOW KINETICS; FOOD HANDLING; FREEZING; ICE CREAM; PHYSICAL CHEMISTRY; VISCOSITY;

CHEMISTRY, PHYSICAL; CRYSTALLIZATION; DRUG STABILITY; FATS; FOOD TECHNOLOGY; FREEZING; ICE; ICE CREAM; POLYSORBATES; RHEOLOGY; SWEETENING AGENTS; VISCOSITY;

EID: 1642444870     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(04)73135-5     Document Type: Article

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