The Texture of Ice Cream 3. Rheological Properties of Mix and Melted Ice Cream
- 1 September 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (5) , 707-716
- https://doi.org/10.1111/j.1365-2621.1966.tb01927.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- The Texture of Ice Cream 2. Rheological Properties of Frozen Ice CreamJournal of Food Science, 1966
- The Texture of Ice CreamJournal of Food Science, 1965
- COAGULATION OF SILVER HALIDE SUSPENSIONS IN THE PRESENCE OF GELATINThe Journal of Physical Chemistry, 1963
- The flocculation of quartz and other suspensions with gelatineJournal of Colloid Science, 1962
- Rheological properties of monodisperse latex systems I. Concentration dependence of relative viscosityJournal of Colloid Science, 1961
- Rheology of Surface Films. IV. Viscoelastic Properties of 6-Nylon Films at Air/Water InterfaceBulletin of the Chemical Society of Japan, 1955
- A viscometer for measurements during thixotropic recovery; results with a compounded latexJournal of Colloid Science, 1946
- Eine neue Bestimmung der MoleküldimensionenAnnalen der Physik, 1906