MECHANISM OF EMULSIFIER ACTION IN AN ICE CREAM SYSTEM
- 1 January 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (1) , 108-111
- https://doi.org/10.1111/j.1365-2621.1974.tb00999.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- An electron microscopical investigation of fat destabilization in ice creamInternational Journal of Food Science & Technology, 1971
- ACTION OF EMULSIFIERS IN ICE CREAM UTILIZING THE HLB CONCEPTJournal of Food Science, 1971
- Fat Destabilization in Frozen Desserts Containing Low Dextrose Equivalent Corn SweetenersJournal of Dairy Science, 1969
- A preliminary study by gel filtration and ultracentrifugation of the interaction of bovine milk caseins with detergentsJournal of Dairy Research, 1968
- Effect of Various Gums on Skimmilk and Purified Milk ProteinsJournal of Dairy Science, 1968