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Pakistan Journal of Biological Sciences
Volumn 10, Issue 10, 2007, Pages 1691-1696
Flow properties of ice cream mix prepared from palm oil: Anhydrous milk fat blends
Author keywords

Flow properties; Ice cream mix; Palm oil
Indexed keywords

EID: 34247236168     PISSN: 10288880     EISSN: 18125735     Source Type: Journal    
DOI: 10.3923/pjbs.2007.1691.1696     Document Type: Article
Times cited : (10)
References (9)
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  • 4
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    • Mix Processing
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    • Marshall, R.T. and W.S. Arbuckle, 1996. Mix Processing. In Ice Cream, New York, Thomson Publishing, pp: 139-163.
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    • Physical characteristics of shortenings based on modified palm oil, milk fat and low melting milk fat fraction
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  • 7
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    • Viscoelastic Properties of Oil-water Emulsion
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    • Rahalkar, R.R., 1992. Viscoelastic Properties of Oil-water Emulsion. In Viscoelastic Properties of Foods. Eds. Rao, M.A. and J.F. Steffe. London: Elsevier Applied Sci., pp: 317-354.
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  • 8
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    • Texture-structure relationships in foamed dairy emulsions
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.