Ice recrystallisation and melting in ice cream with...

International Dairy Journal 2020 / 01 Vol. 100

Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation

Lomolino, Giovanna, Zannoni, Stefania, Zabara, Andrada, Da Lio, Matteo, De Iseppi, Alberto
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Volume:
100
Language:
english
Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2019.104557
Date:
January, 2020
File:
PDF, 1.74 MB
english, 2020
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