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Published in 2019 at "Journal of texture studies"
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,…
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Keywords:
microstructural melting;
air;
melting rheological;
frozen desserts ... See more keywords