Effects of homogenisation conditions on the physical properties of high-fat ice cream

International Journal of Dairy Technology

Volumn 62, Issue 4, 2009, Pages 577-583

  Tosaki, Mayu ^a   Kitamura, Yutaka ^a   Satake, Takaaki ^a   Tsurutani, Taiji ^b  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b Izumi Food Machinery CoLtd   (Japan)

Author keywords

Ice cream; Milk fat globules; Production processing; Properties

Indexed keywords

EID: 70350166457     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00525.x     Document Type: Article

References (11)

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