Impact of crystalline milk fat on rheological properties of ice cream mix emulsions during aging time at 4C

Journal of Texture Studies

Volumn 39, Issue 4, 2008, Pages 309-325

  Bazmi, Ali ^a   Launay, Bernard ^b   Cuvelier, Gérard ^b   Relkin, Perla ^b  

^a UNIVERSITY OF TABRIZ   (Iran)

^b AGROPARISTECH   (France)

Author keywords

Emulsion; Fat crystal; Ice cream; Milk fat; Rheology

Indexed keywords

EID: 49049105310     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2008.00145.x     Document Type: Article

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