The Texture of Ice Cream 2. Rheological Properties of Frozen Ice Cream
- 1 September 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (5) , 699-706
- https://doi.org/10.1111/j.1365-2621.1966.tb01926.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The Texture of Ice CreamJournal of Food Science, 1965
- Viscoelastic Properties of IceJournal of Applied Physics, 1956
- Rheology of Surface Films. IV. Viscoelastic Properties of 6-Nylon Films at Air/Water InterfaceBulletin of the Chemical Society of Japan, 1955
- Study of the viscoelastic behavior and molecular weight distribution of polyisobutyleneJournal of Polymer Science, 1953