Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation
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DOI: 10.1016/j.idairyj.2019.104557
Abstract: Abstract Ice cream of high quality has smooth consistency due to ice crystal sizes between 20 and 50 μm, which depends on ice cream formulation and thermal stress during storage. Ice crystals of 3 “traditional” (milk… read more here.
Keywords: ice cream; fluctuation; ice recrystallisation; ice ... See more keywords