Effect of calcium chloride addition on ice cream structure and quality

Journal of Dairy Science

Volumn 91, Issue 6, 2008, Pages 2165-2174

  Costa, F F ^a,b   Resende, J V ^b   Abreu, L R ^b   Goff, H D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Calcium fortification; Fat destabilization; Ice cream; Ice crystal

Indexed keywords

EID: 44949087510     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0932     Document Type: Article

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