Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures
This paper presents research of the high power ultrasound effect on rheological and foaming properties of ice cream model mixtures. Ice cream model mixtures are prepared according to specific recipes, and afterward undergone through different homogenization techniques: mechanical mixing, ultrasound...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Croatian Dairy Union
2010-03-01
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| Σειρά: | Mljekarstvo |
| Θέματα: | |
| Διαθέσιμο Online: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=76074 |
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