Research Progress on Inhibition of Recrystallization of Ice Cream Crystals
Ice cream has the characteristic of thermodynamic instability. During processing, storage, transportation, and sales, temperature fluctuations cause recrystallization of ice crystals and then increase the average size of ice crystals, which leads to rough texture and poor taste of ice cream. Therefo...
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| Үндсэн зохиолчид: | , , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Chinês |
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The editorial department of Science and Technology of Food Industry
2023-12-01
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| Цуврал: | Shipin gongye ke-ji |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030170 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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