The microstructural, melting, rheological, and sensorial properties of high-overrun frozen desserts.
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DOI: 10.1111/jtxs.12461
Abstract: Air incorporated during dynamic freezing influences the development of the microstructure and the final texture of frozen desserts. Frozen desserts were manufactured with 100-175% overrun from a constant ice cream mix formulation. Microstructural elements (fat,… read more here.
Keywords: microstructural melting; air; melting rheological; frozen desserts ... See more keywords