Influence of formulation on the thermal behavior of ice cream mix and ice cream

JAOCS, Journal of the American Oil Chemists' Society

Volumn 82, Issue 6, 2005, Pages 427-431

  Granger, C ^a,b   Schoppe A ^c   Leger, A ^b   Barey, P ^b   Cansell, M ^a,d  

^a Institut des Sciences et Techniques des Aliments de Bordeaux (ISTAB)   (France)

^b Business Line Texturant Systems France SAS   (France)

^c EVONIK INDUSTRIES AG   (Germany)

^d ISTAB   (France)

Author keywords

Fat; Ice cream; Ice cream mix; Lipid emulsifier; Thermal behavior

Indexed keywords

DISCRIMINATION; ICE CREAM MIX; LIPID EMULSIFIER;

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; GLYCEROL; HYDROGENATION; LIPIDS; PARTICLE SIZE ANALYSIS;

OILS AND FATS;

EID: 30344462654     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-005-1088-z     Document Type: Article

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