RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM
In this research the results of analytical studies are presented, which prove the lack of data on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6% or less, and experimental studies on definition of dispersion of air phase and ice crystals in m...
Bewaard in:
| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Russo |
| Gepubliceerd in: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2020-07-01
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| Reeks: | Пищевые системы |
| Onderwerpen: | |
| Online toegang: | https://www.fsjour.com/jour/article/view/68 |
| Tags: |
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